1 egg, beaten
3/4 Cup sugar
1 Tablespoon flour
2 Tablespoons butter
1 can (8 1/2 ounce) crushed pineapple, undrained
1 can (3 1/2 ounce) flaked coconut
Directions:
In a small saucepan, cook egg, sugar, flour, butter and pineapple with juice over very low heat (if heat is too high, the egg will curdle). Stir frequently and cook until thickened, about 15 minutes. Remove from heat.
Stir in coconut and blend well. Spread on cooled cake.
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