Pineapple Filling For Cakes - cooking recipe

Ingredients

2 (20 ounce) cans crushed pineapple (In its own Juice)
1/2 cup sugar
2 egg yolks
2 tablespoons flour (your choice, I use corn starch) or 2 tablespoons cornstarch (your choice, I use corn starch)
1/2 cup butter
1 cup coconut (optional)

Preparation

Open cans of crushed pineapple, take the lids and press down hard to remove as much juice as possible.
Put pineapple in saucepan, add stick of butter, sugar, (I use a sugar alternative), egg yolks, and stir together until the butter melts.
Sift the cornstarch(or flour) over the saucepan - slowly.
Bring to a rolling boil over low heat, stirring continously, to prevent burning,.
Then add the coconut.
You can use a small can or as much as you think your family will like. Aunt Julia didn't specify how much coconut to use, she just said to add the coconut. Go figure, I don't think she ever measured anything.
It takes about 20 to 25 minutes depending on how long it takes to thicken, for instance electric stoves take longer than gas stoves.