- 2 eggs
- 1 1/2 cups white sugar
- 1 (15.25 ounce) can fruit cocktail with juice
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup white sugar
- 1/2 cup butter
- 2/3 cup evaporated milk
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, and baking soda; set aside.
- In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
- To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.