Coconut Cherry Cream Squares

• 34 cup all-purpose flour
• 13 cup flaked coconut
• 3 tablespoons brown sugar
• 3 tablespoons cold butter
• 13 cup all-purpose flour
• 12 cup sugar
• 14 teaspoon salt
• 2 12 cups milk
• 2 eggs, lightly beaten
• 12 cup flaked coconut
• 2 teaspoons coconut extract
• 1 (20 ounce) can cherry pie filling

1. In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly.
2. Press into a 9-in.
3. square baking pan coated with nonstick cooking spray.
4. Bake at 400 for 7-10 minutes or until lightly browned.
5. Cool on a wire rack.
6. In a small saucepan, combine the flour, sugar, and salt.
7. Stir in milk until smooth.
8. Cook and stir over medium-high heat until thickened and bubbly.
9. Reduce heat; cook and stir 2 minutes longer.
10. Remove from the heat.
11. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly.
12. Bring to a gentle boil; cook and stir 2 minutes longer.
13. Remove from the heat.
14. Gently stir in coconut and extract.
15. Pour over crust.
16. Refrigerate until set.
17. Top with pie filling.
18. Refrigerate for at least 2 hours before cutting.

flour, flaked coconut, brown sugar, cold butter, flour, sugar, salt, milk, eggs, coconut, coconut, cherry pie filling

Taken from www.food.com/recipe/coconut-cherry-cream-squares-161488 (may not work)