1 c. butter
1 (16 oz.) pkg. powdered sugar
6 eggs
1/2 tsp. salt
1/2 tsp. vanilla extract
1 c. cold water or use cherry juice
3 c. all purpose flour, unsifted
1 tsp. baking powder
1 (8 oz.) jar cherries, drained & halved
1 c. chopped walnuts or pecans
1 (14 oz.) pkg. flaked coconut

Cream butter and sugar until light and fluffy. Beat 2 whole eggs into the creamed mixture. Separate remaining 4 eggs and beat in yolks, salt and vanilla.

Add the water alternately with flour and baking powder. Stir in cherries, nuts, coconut with a spoon.

Beat 4 egg whites until stiff, fold into batter.

Bake in a greased and floured cake tube pan for 2 hours at 325 degrees or 2 loaf pans for 1 hour and 10 minutes.