Blueberry Crunch - cooking recipe

Ingredients

14 lb. or 2 (#10) cans blueberry pie filling or your favorite filling
5 lb. yellow cake mix
1 lb. coconut, prepared, sweetened and flaked
1 lb. butter or margarine, softened

Preparation

Spread about 3 1/2 quarts of filling in each of 2 large 16 x 24-inch greased sheet pans.