Step 1

Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.

Step 2

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.

Step 3

Pour the batter into the prepared baking dish spreading evenly in the pan.

Step 4

In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.

Step 5

Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.

Step 6

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.

Step 7

Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.

Step 8

Allow the cake to cool, then cut into squares.