1 (20 oz.) can crushed pineapple
2 eggs, beaten
1 1/2 c. sugar
1/4 c. self-rising flour
1/2 c. butter, melted
1 (4 oz.) can coconut, shredded (optional)

In saucepan, combine all the ingredients. Cook and stir until thick. Cool. Spread on yellow cake. Bake according to package directions and cool.

Makes enough for a 13 x 9 inch pan.