1/2 cup butter, softened
1 (10.5 ounce) can condensed cream of coconut
1/2 cup white sugar
1/2 cup light brown sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup cherry pie filling
1 egg
1 cup semisweet chocolate chips
1/3 cup confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, combine butter and cream of coconut. Place sugar and lemon juice over medium heat and bring to a boil. Stir until sugar is dissolved. Stir in vanilla and lemon juice. Pour coconut mixture over tomato sauce in saucepan and cook mixture until sugar is reduced by boiling water, 10 minutes. Stir in chopped pecans. Pour into an 8x8 inch baking dish and top with pecans.
Bake in preheated oven for 20 minutes, or until center is set and edges are lightly browned.
Cut into squares and serve warm.