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COCONUT-PINEAPPLE CAKE FILLING 
1 c. sugar
1 tbsp. flour
1/2 c. pineapple juice
Juice and rind of 1 lemon
1 egg yolk, beaten
1 coconut, grated fresh or moist shredded
1/2 c. crushed pineapple
1 tbsp. butter

Mix sugar with flour; add pineapple juice, lemon juice and juice and cook until thick. Stir in beaten egg yolk and cook another minute. Remove from heat; add coconut, pineapple and butter. Cool. Use as filling for white cake, 1 egg cake or spice cake. Frost cake with boiled frosting and top with toasted coconut.
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