Instructions: Combine apricot preserves, softened butter and coconut. Cut poundcake into 10 thick slices and spread with apricot mixture. Top each slice of poundcake with a pineapple ring and maraschino cherry. Brush pineapple and cherry with melted butter and broil 4 inches from flame 3-5 minutes or until bubbly. Cool slightly.

Makes 10 servings.

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