Fruit Cocktail Cake VI

Ingredients

• 2 teaspoons baking soda 
• 0.5 cup brown sugar 
• 0.5 cup butter 
• 7 ounce coconut or flaked
• 2  eggs 
• 5 ounce evaporated milk canned
• 2 cups flour all-purpose
• 15.3 ounce fruit cocktail with juice canned
• 2 pinches salt 
• 0.5 cup walnuts chopped
• 0.8 cup sugar white

Equipment

• bowl
• frying pan
• sauce pan
• oven
• toothpicks

Directions

1. 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.
2. 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.
3. Spread into prepared pan.
4. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
5. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Remove from oven and immediately poke holes in cake with fork.
7. Pour topping over cake.
8. To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.