PINEAPPLE FILLING FOR CAKES
I got this recipe from my Great Aunt Julia. It tastes great and is so easy to make. The coconut is optional and since we don't like coconut, I leave it out. Be sure to sift the flour or corn starch, and stir after each addition so it doesn't get lumpy. I use a small hand strainer, hold it over the pot, shake a little at a time, and stir after each shake. It takes a little longer but works out better. I also use Splenda, actually the Walmart brand because it's cheaper, instead of the sugar, because my husband is diabetic.
Provided by bamoulder
Categories Dessert
Time 20m
Yield 3 layers
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 678.9, Fat 33.8, SaturatedFat 20.4, Cholesterol 207.2, Sodium 226.7, Carbohydrate 97, Fiber 3.2, Sugar 88, Protein 4.1
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