Follow these steps for perfect results
Crushed pineapple
drained
Sugar
Egg yolks
Flour
sifted
Butter
Coconut
optional
Open the cans of crushed pineapple.
Press down hard on the lids to remove as much juice as possible from the pineapple.
Put the pineapple in a saucepan.
Add butter, sugar, and egg yolks to the saucepan.
Stir the mixture together until the butter melts.
Sift cornstarch (or flour) slowly over the saucepan.
Bring the mixture to a rolling boil over low heat, stirring continuously to prevent burning.
Add the coconut (optional).
Continue stirring until the filling thickens, about 20-25 minutes.
Expert advice for the best results
Adjust the amount of sugar to your taste.
Be sure to stir constantly to prevent burning.
For a richer flavor, use brown sugar instead of white sugar.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Spread evenly on cake layers.
Serve as a filling for cakes.
Use as a topping for cupcakes.
Pair with vanilla ice cream.
Sweet and bubbly
Discover the story behind this recipe
Common cake filling in American desserts.
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