Fruit Cocktail Cake VI

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 pinches salt
• 2 eggs
• 1 1/2 cups white sugar
• 1 (15.25 ounce) can fruit cocktail with juice
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 3/4 cup white sugar
• 1/2 cup butter
• 1 (5 ounce) can evaporated milk
• 1 (7 ounce) package flaked coconut

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking soda and salt. Set aside.

In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.

To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.