Tornado Cake

Tornado Cake 1 1/2 cups sugar 2 large eggs 2 cups UBLEACHED all-purpose flour (bleached flour toughens baked goods) 1 cup chopped nuts 2 cups fruit cocktail with syrup 16-oz. can 2 tsp baking soda 1/4 cup brown sugar packed BOILED COCONUT ICING: 1 stick unsalted butter (1/2 cup) 1 cup coconut 3/4 cup brown sugar packed 1/2 cup evaporated milk or half and half CAKE: Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9×13” pan or baking dish. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot. BOILED COCONUT ICING: Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot. Let cool; cut into squares.