2/3 c. butter
2 c. flour
1/2 c. sugar
1 can cherry pie filling (1 lb. 4 oz.)
1/2 c. coconut or chopped nuts or both

Cut butter into flour and sugar until particles are fine. Set aside 1 cup. Press remainder into bottom of greased 13 x 9 inch pan. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Spoon cherries over crust. Combine coconut with reserved flour, sugar mixture. Sprinkle over cherries. Bake 25 to 30 minutes or until light golden brown.