Ingredients

2 C. unbleached flour
2 C. fruit cocktail
2 each large eggs
1 1/2 C. sugar
2 tsp. baking soda
pinch salt
Icing:
1 1/2 C. sugar
6 ounce (1 1/2 sticks) margarine
1/2 C. pecans
1/2 C. coconut
1 C. undiluted evaporated milk

Cooking Instructions

Mix all ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees for about 40 minutes. For icing, cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake.
 
 
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