2 c. flour
1/4 c. sugar
1 c. butter
1 (20 oz.) can crushed pineapple
1 (8 oz.) bottle cherries, cut fine
Half of cherry juice
6 drops red food coloring
1 tsp. vanilla
3/4 c. white sugar
1/4 tsp. salt
3 heaping tsp. cornstarch
2 egg whites, beaten well
3 tbsp. white sugar

Mix flour, 1/4 cup sugar, and butter together. Pack down in a greased 9 x 13 inch pan. Bake at 350 degrees until light brown. In double boiler, combine pineapple (juice included), cherries, cherry juice, food coloring, and vanilla. Cook for 10 minutes over medium heat until boiling. Add 3/4 cup sugar, salt, and cornstarch. (Use some fruit juice to help blend in cornstarch.) Cook until thick. Spread over baked crust. Beat egg whites. Add 3 tablespoons sugar and beat until stiff. Spread over filling. Sprinkle with 1/2 cup coconut. Bake until brown.