For the Cake
- 1½ cups granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 cups canned fruit, drained – we used 1 cup canned peaches and 1 cup canned pears cut into large dice, but you can also use fruit cocktail or pineapple
- 2 teaspoons baking soda
- ¼ cup packed brown sugar
- 1 cup chopped nuts
For the Coconut Icing
- 8 tablespoons (1 stick) butter
- 1 cup sweetened flaked coconut
- ¾ cup packed brown sugar
- ½ cup canned evaporated milk
- Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.
- In the bowl of a stand mixer, add granulated sugar, eggs, flour, canned fruit and baking soda. On low speed, mix until just combined, scraping the bottom of the bowl as needed.
- Pour the batter into the prepared baking dish spreading evenly in the pan.
- In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.
- Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.
- While the cake is baking, prepare the Coconut Icing by combining the butter, coconut, brown sugar and evaporated milk in a medium saucepan. Bring to a boil over medium high heat and allow to boil for 2 minutes. Turn heat to low and keep the icing warm, stirring occasionally, until the cake is done baking.
- Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.
- Allow the cake to cool, then cut into squares.