1 box lemon cake mix (without pudding)
1 stick butter
1 egg
3 tbsp. cornstarch
1 can crushed pineapple (drained)
1 c. chopped maraschino cherries, chopped and drained
3/4 c. juice from pineapple and cherries

Mix cake mix and butter until crumbly. Add 1 egg. Pat into a 9x13 cake pan.

Combine and cook until thick the crushed pineapple, cherries, juice and cornstarch. Spread on crumbs. Sprinkle coconut on top. Bake 350 degrees 35 minutes. When cool, drizzle with a thin powdered sugar icing.