1 ½ cups sugar
2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup chopped nuts
2 cups fruit cocktail with syrup (16-oz. can)
2 tsp. baking soda
¼ cup brown sugar
1 stick butter
1 cup coconut
¾ cup brown sugar
½ cup evaporated milk or half-and-half
Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9×13” pan.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Combine icing ingredients in saucepan and boil for 2 minutes.
Spread icing on cake while hot.
Let cool; cut into squares.