- 1 (8 ounce) jar cherry, apricot or strawberry jam
- 1 (1-pound) pound cake, cut into 1-inch cubes
- c shredded coconut
- 1 (8 ounce) jar maraschino cherries
Spread the jam on all sides of cake pieces. Roll in coconut. Thread cake bits on a skewer, alternating with maraschino cherries. Roast over a grill, barbecue or bed of hot coals until coconut is browned.
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