2 c. cake flour or 1 3/4 c. all-purpose flour
2 tsp. Calumet baking powder
1 tsp. salt
1/4 c. shortening
1 egg, slightly beaten
1/2 c. heavy cream
Pineapple or Lemon Filling
3/4 c. Baker's angel flake coconut
3/4 c. sifted confectioners' sugar
1 1/2 tbsp. lemon juice

Sift flour with baking powder and salt. Cut in shortening. Combine egg and cream; add to flour mixture and stir to form a soft dough. Turn out on a lightly floured board and pat or roll into a 7x12 inch rectangle. Spread filling evenly on dough; sprinkle with 1/2 cup of the coconut. Roll as for jelly roll, wetting edges to seal, cut into 1-inch slices.

Arrange slices in a circle, cut sides down, on a greased baking sheet. Press together lightly to form a ring. Bake at 425 degrees for 25 to 30 minutes or until lightly browned. Remove from pan.

Combine confectioners' sugar and lemon juice and spread over rolls while still warm. Sprinkle with remaining coconut. Makes 12 rolls.

PINEAPPLE FILLING:

1 (8 1/4 oz.) can crushed pineapple in syrup
1 tbsp. cornstarch
1 tbsp. sugar
Dash of salt
1 egg, slightly beaten
2 tsp. lemon juice

Drain pineapple, reserving 1/3 cup syrup. Combine cornstarch, sugar and salt in saucepan. Blend in the measured syrup, the pineapple and egg; mix well. Cook and stir over medium heat until mixture is clear and thickened. Remove from heat and add lemon juice. Chill. Makes about 1 cup.

LEMON FILLING:

1/2 c. sugar
2 tbsp. cornstarch
Dash of salt
6 tbsp. water
3 tbsp. lemon juice
1 egg yolk
1 tsp. butter
1/2 tsp. grated lemon rind

Combine sugar, cornstarch and salt in a saucepan. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil and is smooth and shiny. Stir a small amount of the hot mixture into the egg yolk, mixing well. Return to remaining hot mixture. Continue cooking until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and lemon rind. Makes 3/4 cup.