Texas Tornado Cake 

1½ cups sugar
2 eggs
2 cups fruit cocktail, undrained
2 teaspoons soda with 2 cups flour
¼ cup brown sugar
1 cup chopped nuts

Mix and cream together the first five ingredients. Mix the brown sugar and nuts. Pour the batter in a well greased and lightly floured 9 x 13 inch pan. Sprinkle the brown sugar/nut mixture over the batter. Bake at 325° for 40-45 minutes. Meanwhile, prepare icing:

½ cup butter
¾ cup sugar
½ cup evaporated milk
1 cup flaked coconut

Boil the butter, sugar, and milk together for 2 minutes. Stir in the coconut. Mix well. Spoon over the hot cake. Cool.