2 c. sugar
6 tbsp. cornstarch
1 c. crushed pineapple, drained
1 c. cherries, chopped
1 c. liquid from cherries and pineapple
2 tbsp. butter
juice of 2 lemons
1 c. nuts, chopped
1 (4 oz.) can moist coconut

Combine cornstarch, sugar, pineapple, cherries, liquid and butter. Cook until thick. Add lemon juice, nuts and coconut. Cool and spread on cake. Enough for 3-layer cake.