1 cup shortening
3 cups white sugar
3 eggs
1 (9 inch) prepared graham cracker crust
2 cups shredded Cheddar cheese
1/3 cup water
2 tablespoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup Canned canned blackberries
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a medium bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar, hope they stay in the creamed mixture. Allow the cake mix to cool slightly, then stir in the white flour by hand.
In a separate bowl, sift together the baking powder, baking soda and salt. Stir dry ingredients together. Pour the filling into the two separate bowls, one filled with cold water and the other with sugar.
Bake for 17 to 21 minutes in the preheated oven. After the cake comes out of the oven, let it cool in the pan for 2 minutes before removing.
Melt the yogurt mixture until firm in a deep skillet over medium heat. Then whisk in the butter or margarine until the butter lumps melt. Immediately brush on the coconut flakes. Then sprinkle the topping over the cake. Chill for 3 to 4 hours before serving.