Pineapple Dessert - cooking recipe

Ingredients

1 1/2 lb. lemon pound cake (deli kind)
2 Tbsp. flour
sugar
3 eggs
1 (20 oz.) can crushed pineapple
6 oz. frozen coconut
1 small carton Cool Whip
3/4 c. toasted nuts

Preparation

Line bottom of 9 3/4 x 9 3/4-inch casserole with pound cake cut in 3/4-inch slices.
Put flour in a measuring cup and add sugar to make 1 cup.
Mix well in a heavy saucepan.
Add eggs and mix.
Pour in pineapple.
Cook and stir until thick.
Pour over cake.
Cool completely.
Sprinkle coconut on top.
Top with Cool Whip.
Scatter nuts on top.
Refrigerate.
(Freezes well.)