Recipe: Fruit Cocktail Cake with Thin Icing

I hope this is close to what you're looking for, Ann. I found slight variations in the icing recipe. Some call for up to 2/3 cup of evaporated milk, some have no milk at all. That option is up to you. The coconut doesn't appear to be a critical part of the icing, either.

FRUIT COCKTAIL CAKE

1 1/2 cups granulated white sugar
2 cups flour
2 tsp. soda
1/4 tsp. salt
2 eggs
1 (15-16 oz) can fruit cocktail, not drained
FOR THE TOPPING:
1/2 cup brown sugar
1/2 cup chopped nuts

Preheat oven to 350 degrees F.

Stir ingredients except brown sugar and nuts together; do not use mixer. Pour into 9x13 inch pan; sprinkle batter with brown sugar and nuts.

Bake in preheated oven for 35 to 40 minutes. When cake is done, pour thin icing over hot cake.

THIN ICING

3/4 cup sugar
1/2 cu stick-type, full-fat margarine
1/4 cup milk
1 cup flaked coconut (optional)
1 tsp. vanilla

Mix sugar and margarine together in a saucepan and bring to a boil; remove from heat and add coconut and vanilla. Pour hot icing over hot cake.