Fruit Cocktail Cake

• 2 c. sifted all-purpose flour
• 1 1/2 c. granulated sugar
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 (17 oz.) can undrained fruit cocktail
• 1/2 c. softened butter or margarine
• 1 c. confectioners sugar
• 1/2 c. evaporated milk
• 1 egg yolk
• 1 to 3 tsp. vanilla extract
• 1 c. shredded coconut
• 1/2 c. chopped nuts

1. Sift together flour, sugar, baking soda and salt.
2. Add eggs and undrained fruit cocktail and mix well.
3. Turn batter into greased and floured tube pan.
4. Bake at 300u0b0 for 1 hour or until wooden pick inserted in center of cake comes out clean.
5. Cool 10 to 15 minutes and remove from pan and place on wire rack.
6. Place butter, sugar, milk and egg yolk in heavy saucepan.
7. Bring to boil and cook 2 minutes, stirring constantly.
8. Add vanilla to taste, coconut and nuts, mixing well.
9. Cool icing slightly and spread on top of warm cake.
10. Makes 16 servings.

flour, sugar, baking soda, salt, cocktail, butter, confectioners sugar, milk, egg yolk, vanilla extract, coconut, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385476 (may not work)