Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9×13” pan or baking dish.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.
Mix together all ingredients except coconut with mixer. Fold in coconut with spoon. Spray a 9 x 13 baking pan with cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes checking center to make sure it is done as ovens vary.
Mix all ingredients except coconut with mixer. Spread over cooled cake. Sprinkle on coconut.
For Coconut Shrimp:
2 pounds medium-sized shrimp, peeled with tails on
3 cups sweetened shredded coconut
1/2 cup cornstarch
1 teaspoon cayenne
1 teaspoon coarse salt
4 egg whites, beat until foamy (re-beat as needed)
1/4 cup apricot jam
1 tablespoon dijon
1 teaspoon fresh horseradish
For the sauce:
Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.
For the shrimp:
Preheat oven to 400F.
Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels.
Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.