Fruit Cocktail Cake

Fruit Cocktail Cake

FRUIT COCKTAIL CAKE

2 CUPS SUGAR
2 TSP. BAKING SODA
1 DASH OF SALT
1 TBS OIL
2 EGGS
1 TSP VANILLA
1 16OZ CAN OF FRUIT COCKTAIL
TOPPING
1 STICK OF BUTTER
1 CUP EVAPORATED MILK
3/4 CUP OF SUGAR
2 CUPS OF DRY COCONUT

DIRECTIONS:

MIX ALL DRY INGREDIENTS TOGETHER. ADD THE 2 BEATEN EGGS AND THEN THE FRUIT COCKTAIL. MIX TOGETHER AND THEN POUR IN A RECTANGULAR BAKING GREASE PAN.
BAKE FOR 35-40 MINS

FOR THE TOPPING
IN A SMALL SAUCE PAN ADD BUTTER, EVAPORATED MILK, AND SUGAR. STIR UNTIL SUGAR AND BUTTER MELTS. WHEN CAKE IS DONE REMOVE FROM THE OVEN AND SPREAD THE COCONUT ON THE TOP. THEN POUR THE BUTTER LIQUID AND PUT BACK INTO THE OVEN ON BROILER FOR 2 MINS OR UNTIL THE TOP HAS A GOLDEN CRISPY LOOK REMOVE IMMEDIATELY. LET THE CAKE COOL AND SERVE.

* DO NOT LEAVE IN THE OVEN FOR MORE THAN 2 MINS.