In a mixing bowl, cream sugar and eggs together. Add the fruit cocktail with the juice and vanilla essence and mix well.
Combine the flour, baking soda and salt. Add to the creamed mixture and mix well.
Pour the mixture into a greased 25cm x 32cm x 2cm baking tray. Sprinkle with the coconut and walnuts.
Bake at 160º C/140º C Fan/Gas Mark 3 for 20-25 minutes or until a knife inserted in the center comes out almost clean. Leave to cool for 10 minutes.
In a saucepan, mix and bring the sugar, butter and milk to a boil. Remove from the heat, add vanilla essence and mix well. Drizzle the glaze over the cake and leave to cool. Cut into 15 individual cake bars.