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| 1 1/2 ca. 1 Liter | Juice Reserved |
| 12 7/8 x ca. 450 g | --- |
| 1 x ca. 450 g | Butter Print Sure |
| 6 Esslöffel | Lemon fresh |
| 6 x ca. 30 g | Starch Edible Corn |
| 5 x ca. 450 g | Cake Mix Yellow #10 |
| 1 x ca. 450 g | Coconut Sweetned Pre |
| 3/4 Tasse | Sugar; Granulated 10 Lb |
| 3 1/8 x ca. 450 g | Sugar; Granulated 10 Lb |
| 1/2 Teelöffel | Salt Table 5LB |
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Pan: 18 By 26 Inch Sheet Pan Temperature: 350 F. Oven
1. Combine Sugar, Starch, And Salt In Mixer Bowl. Blend Thoroughly At Low Speed.
2. Drain Canned, Red Tart(Sour) Pitted Cherries. Use Juice For Water; Add Sugar To Juice. Add Water To Sugar Mixture; Beat At Low Speed. Scrape Bowl, Beat Until Smooth.
3. Fold In Cherries.
4. Spread About 3 1/2 Qt Filling In Each Greased Sheet Pan. Sprinkle Lemon Juice On Top Of Mixture In Each Pan.
5. Combine Cake Mix And Coconut; Add Butter Or Margarine; Mix Until Crumbly.
6. Sprinkle About 2 3/4 Qt Mixture Over Each Pan.
7. Bake 50 Minutes Or Until Lightly Browned.
8. Cut 6 By 9.
Coconut.
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