Fruit Cocktail Cake VI

This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.

Original recipe makes 1 – 9×13 inch pan

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

PREP

20 mins
COOK

35 mins
READY IN

1 hr

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.