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Prepare Filling/Frosting: Melt butter in saucepan, remove from burner and allow to cool. Add sugar, flour, pineapple and beaten eggs. Return to burner and cook and stir constantly until mixture thickens. Remove from burner and add shredded coconut.
Note: If using cornstarch, dissolve it in 3 Tbsp. pineapple juice or water before adding.
By Julia from Orlando, FL
By mary (Guest Post)
11/19/2008
This cake is also good placing the filling between the layers and then frosting with fluffy white frosting all over
By Julia (Guest Post)
03/27/2007
Thank you Jill.
If the pineapple is extra full of juice as it sometimes
is depending on brand used, I would drain the
pineapple, add it to the "pot", and then add
back whatever amount of juice it seems to need.
The eggs and flour or cornstarch will thicken
quite a lot of juice. If you think it's too thin, you
can always add another spoonful of flour or
cornstarch providing you disolve it first with a bit
of water or juice prior to adding, and then be sure
to cook it enough to take away the uncooked starchy
taste. Thank you for asking.
Best to you,
Julia
By Jill (Guest Post)
03/26/2007
Julie, this sounds delicious. I can't wait to give it a try. Thanks for sharing this recipe!
Please tell me, do you drain the pineapple before adding it to the filling mixture or do you add the pineapple in, juice and all?
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