My Mom gave me this recipe back in the late 1970,s...I make it and take it to church dinners and even people who do not like fruit cocktail love this cake .It is very moist.I all way's make it a day or so ahead .The longer it sit's the better it get's,
1 1/2 c
fruit cocktail in heavy syrup(15.4 oz can)
all purpose flour
light brown sugar
personal note::i often add a 1/4 cup of chopped marshino cherries to the batter if i have some .be sure to cut in half or fourths..
chopped pecans or walnuts
butter(-real butter works best )
1Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
2Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.