(15 oz) fruit cocktail in heavy syrup, undrained
FOR THE SAUCE:
sweetened coconut flakes
2spray a 9x13 inch baking dish with nonstick cooking spray (i like the kind that has flour in it).
3in a medium bowl, mix together all the cake ingredients at low speed using a stand or handheld electric mixer until thoroughly combined.
4if you want to keep your fruit cocktail chunky in the batter, then add it in last after mixing all the other ingredients.
5pour cake into baking pan.
6bake at 350 for 30-35 minutes (oven time very so check after 30 minutes).
7when done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean. using a fork, poke a few holes in the cake. now make the sauce.
8combine all the sauce ingredients in a medium saucepan. note: i don't like my chopped pecans to be to big on top of the cake so sometimes i will crush them down to slightly smaller pieces.
9turn the heat up and bring it all to a boil for 1 minute.
10make sure you spread out the coconut and pecans evenly over the cake.
11now dig in. i especially love to eat this cake while it is still warm. but it is good at room temperature to.