Combine cake mix, oil, eggs and water. Beat for 3 minutes. Pour into greased and floured 9x13 pan. Bake at 375 for 30-35 minutes. Mix pineapple, sugar, flour and egg yolks in saucepan. Bring to boil. Cut cake into 2 thin layers. Pour pineapple filling between layers. Top with Seven Minute Icing (see Index) and coconut. MRS ELLA COLLINS MARVELL, AR From the book
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|Serving Size: 1 Serving (2012g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2076 (40%)|
|Amt Per Serving||% DV|
|Total Fat 230.7g||308 %|
|Saturated Fat 70.2g||351 %|
|Monounsaturated Fat 105.9g|
|Polyunsanturated Fat 40g|
|Cholesterol 8828mg||2716 %|
|Sodium 967.7mg||33 %|
|Potassium 1466.4mg||39 %|
|Total Carbohydrate 652.1g||192 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 649.5g|
|Protein 151g||216 %|
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Calories per serving: 5199
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