1 box yellow cake mix
1 sm. can crushed pineapple, undrained
Juice of 3 lemons
1 1/2 sticks butter
2 egg yolks
3 tbsp. flour
1 c. sugar
1 c. toasted coconut

Cook yellow cake as directed in two 9 inch pans. Allow to cool. Mix remainder of ingredients in saucepan and cook until thick, stirring constantly. Allow to cool, for about 5 minutes. Spread filling between layers of cake and over top and sides. Cover with toasted coconut. (To toast coconut, spread in pan and place under broiler. Stir frequently and watch carefully. Remove from light brown.)