Fruit Cocktail Cake

CAKE:

1-1/2 cups sugar

2 cups all-purpose flour

2 eggs

1 teaspoon vanilla extract

2 tablespoons lemon juice

2 teaspoons baking soda

3/4 teaspoon salt

1 can (16 ounces) fruit cocktail with syrup

TOPPING:

1/2 cup packed brown sugar

1/2 cup flaked coconut

SAUCE:

1/4 cup evaporated milk

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup butter, cubed

1/2 cup flaked coconut

1/2 cup chopped walnuts

Directions

• In a large bowl, combine all cake ingredients; mix well. Pour into a 13-in. x 9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature. Yield: 15 servings.