Fruit Cocktail Cake VI

Name: Fruit Cocktail Cake VI
Total time: 60
Yield: 12
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 2 pinches salt; 2 eggs; 1.5 cups white sugar; 1 (15.25 ounce) can fruit cocktail with juice; 0.5 cup brown sugar; 0.5 cup chopped walnuts; 0.75 cup white sugar; 0.5 cup butter; 1 (5 ounce) can evaporated milk; 1 (7 ounce) package flaked coconut

Recipe by Greg Franchini from allrecipes.com

Dessert 60 Mins.

Ingredients

12 servings

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2 cups all-purpose flour
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2 teaspoons baking soda
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2 pinches salt
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2 eggs
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1.5 cups white sugar
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1 (15.25 ounce) can fruit cocktail with juice

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0.5 cup brown sugar
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0.5 cup chopped walnuts
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0.75 cup white sugar
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0.5 cup butter
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1 (5 ounce) can evaporated milk
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1 (7 ounce) package flaked coconut

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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.