Preheat your oven to 350 degrees F and lightly coat the inside of twelve 8-ounce glass jars with non-stick cooking spray.

In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.

Add the entire can of fruit cocktail including the juice and the beaten eggs to the dry ingredients, stirring until the batter is smooth and the fruit is evenly distributed.

Divide the batter among the prepared jars, filling each one about one-third of the way full.

Sprinkle the tops of the batter with the brown sugar and chopped walnuts.

Arrange the jars on a baking sheet so they are not touching and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Let the jars cool on a wire rack for 10 minutes before assembling with your preferred coconut frosting.

To assemble, gently scoop out the top half of each cake in one piece and set it aside.

Add a generous tablespoon of warm coconut frosting into the center of each jar, then place the cake top back on and finish with the remaining frosting.