INGREDIENTS
CAKE:
1 1/2 cups sugar
2 large eggs
2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 cup chopped nuts (I used walnuts)
2 cups fruit cocktail with syrup 16-oz. can (Do not drain)
2 tsp. baking soda (some may prefer only one teaspoon)
1/4 cup brown sugar packed
BOILED COCONUT ICING:
1 stick unsalted butter (1/2 cup)
1 cup coconut
3/4 cup brown sugar packed
1/2 cup evaporated milk or half and half
INSTRUCTIONS
CAKE:
Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9×13” pan or baking dish.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.
BOILED COCONUT ICING:
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.
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