Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir. remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled). note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--this is the only frosting you will want to use over fruit cocktail cake (recipe #7061)!

Target recipe: cream sugars, white and brown with eggs. add baking soda to flour, stir to blend. pour fruit cocktail over flour mixture, do not drain. mix well. pour into 9 x 13 baking pan. bake at 350 degrees until done. test with toothpick. icing. pour evaporated milk into saucepan. add sugar and butter to milk. cook on low until butter is melted, stirring often. bring up to a bil for 2 (two) minutes. remove pan from heat and add coconut. poke holes into cake with wooden spoon handle. pour icing mixture over cake, making sure each hole gets some icing. let cake cool completely. serve with ice cream.