Fruit Cocktail Cake

• 1 12 cups sugar or 1 12 cups Splenda sugar substitute
• 2 eggs
• 1 (15 ounce) can fruit cocktail
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 cup brown sugar or 12 cup Splenda sugar substitute
• icing
• 34 cup sugar or 34 cup Splenda sugar substitute
• 12 cup butter or 12 cup margarine
• 1 cup shredded coconut

1. Cream sugars, white and brown with eggs.
2. Add baking soda to flour, stir to blend.
3. Pour fruit cocktail over flour mixture, do not drain.
4. Mix well.
5. Pour into 9 x 13 baking pan.
6. Bake at 350 degrees until done.
7. Test with toothpick.
8. Icing.
9. Pour evaporated milk into saucepan.
10. Add sugar and butter to milk.
11. Cook on low until butter is melted, stirring often.
12. Bring up to a bil for 2 (two) minutes.
13. Remove pan from heat and add coconut.
14. Poke holes into cake with wooden spoon handle.
15. Pour icing mixture over cake, making sure each hole gets some icing.
16. Let cake cool completely.
17. Serve with ice cream.

sugar, eggs, fruit cocktail, flour, baking soda, brown sugar, icing, sugar, butter, shredded coconut

Taken from www.food.com/recipe/fruit-cocktail-cake-518974 (may not work)