1/2 c. butter
5 c. rhubarb

Melt butter and coat a 9 x 13 inch cake pan on bottom and sides. Save rest of butter.

1 c. sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
3 tbsp. water

Mix together and cook over low heat for 3 minutes. Put rhubarb in cake pan. Pour sugar mixture over rhubarb. Next add 1 dry cake mix over mixture in pan. Then sprinkle 1/2 cup shredded coconut on top. Pour remaining butter over all. Bake at 350 degrees for 50 minutes or until done.