Beat the eggs with 1 cup sugar to graying. Add the cottage cheese, the oil and lemon rind. If necessary, use a blender to break up well the cottage cheese. Add sifted flour and baking powder with the starch. Beat well and pour into pie pan with a diameter of 26 cm, pre-greased with sunflower oil. Sprinkle the mixture with 2 tbsp coconut. Arrange cleaned cherries and sprinkle on them with the remaining coconut mixed with 2 tbsp sugar. Bake for 45-50 minutes in a preheated oven 180C degrees or until a wooden stick out from the dry center of the tray. The last 2 minutes to leave or upper wire grill to get a nice golden color. After baking let cool completely before you cut. * In the recipe I used canned cherries, which unfortunately almost no flavor, so I added the rind of half a lemon. If you use fresh cherries can reduce the amount of zest. * The amount of cherries depends on the size of the tray and how tightly rank. Personally I like more fruits and use 2 cans or about 80 cherries, drained that weighed almost a pound. * Can be used rectangular tray with dimensions 20x30 cm. * 1 cup = 250 ml.