Pineapple Filling For Cakes – a delicious recipe with pineapple, sugar, egg yolks, flour, butter, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Open cans of crushed pineapple, take the lids and press down hard to remove as much juice as possible.
2
Put pineapple in saucepan, add stick of butter, sugar, (I use a sugar alternative), egg yolks, and stir together until the butter melts.
3
Sift the cornstarch(or flour) over the saucepan - slowly.
4
Bring to a rolling boil over low heat, stirring continously, to prevent burning,.
5
Then add the coconut.
6
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.
7
It takes about 20 to 25 minutes depending on how long it takes to thicken, for instance electric stoves take longer than gas stoves.
425
kcal
Calories
28
g
Fat
39
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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), and more.
Yes, Pineapple Filling For Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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