In a large bowl, cream sugar and eggs together until fluffy.
Mix in the fruit cocktail.
In a separate bowl sift together flour and baking soda.
Add the dry ingredients to the fruit cocktail mixture.
Pour into a lightly greased & floured 13" X 9" cake pan. (I prefer using parchment paper in my pans.)Sprinkle brown sugar and nuts onto the surface of the batter. Put into a preheated 325F degree oven and cook for 40 minutes or until a toothpick inserted into the cake comes out clean.
After about 30 minutes start the topping. Gently boil the butter, milk and sugar for 2 minutes then add the coconut. The cake should now be ready.
Spoon hot topping over the cake as soon as it is removed from the oven. Let the cake cool before cutting it.