For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
Lightly Grease And Flour A 13″ × 9″ Baking Pan, And Shake Out The Excess Flour.
Set The Pan Aside.
Place The Flour, Sugar, Baking Soda, And Salt In A Large Mixing Bowl, And Stir To Combine Well.
Add The Eggs, Vanilla, Lemon Juice, And Fruit Cocktail, And Blend With An Electric Mixer On Medium Speed Until Smooth But Chunks Of Fruit Cocktail Remain, 1 To 2 Minutes.
Pour The Batter Into The Prepared Pan.
Stir Together The Brown Sugar And Coconut In A Small Bowl, And Sprinkle This Mixture Over The Top Of The Batter.
Place The Pan In The Oven, And Bake Until The Cake Is Golden Brown, 22 To 27 Minutes.
While The Cake Is Baking, Prepare The Sauce.
Place The Milk, Sugar, Vanilla, Butter, Coconut, And Nuts In A Medium-Size Saucepan And Bring To A Boil, Stirring, Over Medium-High Heat.
Reduce The Heat To Low, And Let The Sauce Simmer Until It Begins To Thicken, 3 To 5 Minutes.
Remove The Pan From The Heat, And Keep The Sauce Warm.
When The Cake Has Baked, Remove It From The Oven, And Immediately Pour The Sauce Over The Cake.
Let It Cool To Room Temperature, About 30 Minutes, Then Slice And Serve.
