2 c. (7 oz.) packaged grated coconut
2-1/4 c. Pillsbury's Best Flour (sifted Regular or Instant Blending)
1-1/3 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 c. Land O'Lakes Butter
1 c. milk
1 tsp. almond extract
2 eggs
1/2 c. finely chopped Diamond Walnuts
1 pound 5 oz. can prepared cherry pie filling, chilled

Oven 350 degrees Two 8 or 9 inch layers. Sprinkle 2/3 c. of coconut in each of two 8 or 9-inch layer pans. Place in mixing bowl flour, sugar, baking powder, salt, butter and milk. Blend, then beat 1-1/2 minutes at a low speed or 225 strokes with a spoon. Add almond extract and eggs; beat 1-1/2 minutes. Stir in walnuts. Spoon batter carefully
over coconut in pans. Sprinkle 1/3 c. coconut over batter in each pan; bake at 350 for 35 to 40 minutes. Cool. Prepare Frosting. Fill and top with cherry pie filling, spreading to within one inch of edge on top. Frost sides and top edge. Refrigerate.

Butter Creme Frosting

2 Tbsp. flour
1/2 c. milk
1/2 c. Land O'Lakes Butter
1 c. sifted confectioners' sugar
1/4 tsp. almond extract

Blend in small saucepan. Cook over low heat, stirring constantly, until very thick. Cool completely. Stir in butter, sugar and extract, cream until light and fluffy. Beat in flour mixture until smooth.