2¼ cups flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup brown sugar
¼ cup butter
1 – 16 ounce can fruit cocktail with its juice
1 cup shredded coconut
½ cup chopped nuts

Combine flour, baking soda, salt, eggs, sugar and juice (drained from the fruit cocktail) and butter. Beat for 2 minutes at low speed with an electric mixer, then 3 minutes at medium speed. Stir in the fruit cocktail by hand (so you don’t break the fruit apart), and blend well. Pour into a greased 11x7 inch cake pan. Sprinkle the finely chopped nuts over the top. Bake 30-35 minutes at 350 degrees, or until a toothpick comes out clean when inserted into the center of the cake.

SERVING SUGGESTIONS:
Serve warm with vanilla ice cream or whipped cream.

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