Fruit Cocktail Cake 030510

1-1/2 c. sugar
1/2 c. oil
2 c. self-rising flour
3 eggs
1 lg. can fruit cocktail
3/4 c. nuts
1/2 c. coconut

TOPPING:

1 stick butter
1/2 c. cream
3/4 c. sugar
1/2 c. nuts
1/2 c. coconut
1 tsp. vanilla

Mix all cake ingredients and bake at 450°F for 45 minutes. Remove from greased and floured pan; let cool. Melt butter, milk, and sugar together and boil 1 minute. Then add other topping ingredients. Pour over cake. Refrigerate after serving.