Preheat oven to 350° F.

Sift together the flour, salt, and baking soda into a mixing bowl.

In another mixing bowl, beat the eggs.

Stir in the sugar and vanilla. Mix well.

Add the entire can of fruit cocktail, with the juice. Stir well until sugar dissolves.

Add the wet ingredients to the dry ingredients. Mix together until well combined.

Pour the batter into a greased/sprayed 9"x13" baking dish.

Mix together the coconut and brown sugar. Sprinkle over the cake batter.

Bake at 350° F 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cake cool for about 30 minutes. While the cake is cooling make the icing.

Add the sugar, butter and evaporated milk to a sauce pan and bring to a boil. Boil for 2 minutes. Remove from heat, stir in vanilla (you can add in optional coconut and/or chopped pecans if you want).

Pour over the still warm or cooled cake. When the cake and icing are completely cooled, cover with foil or a lid.