Fruit Cocktail Cake - cooking recipe

Ingredients

Cake
2 cups flour
1 1/2 cups sugar
2 eggs, beaten
2 teaspoons baking soda
1 (17 ounce) can fruit cocktail (do not drain)
1/2 cup brown sugar
1/2 cup walnuts or 1/2 cup pecans, chopped (optional)
Frosting
1/2 cup butter
3/4 cup sugar
1 (11 ounce) can evaporated milk
1/2 cup coconut
1 teaspoon vanilla

Preparation

Mix together flour, sugar, eggs, baking soda and fruit cocktail.
In a separate bowl, mix the brown sugar and nuts.
Spoon the cake batter into an ungreased 9 X 13 inch cake pan.
Sprinkle sugar/nut mixure over cake.
Bake at 325 degrees for 40 minutes.
When cake is almost done, place the butter, sugar and evaporated milk in a sauce pan.
Bring to a boil and continue to boil for 5 minutes.
Add coconut and vanilla.
As soon as the cake is out of the oven, pour the frosting over the top of the cake.
Important- both the cake and the frosting must be hot.
Enjoy warm or room temperature.