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Pineapple Ambrosia Cake

1 Box (18-oz) white cake mix
1/4 c Oil
2 Eggs
1 1/3 c Water
1 c Crushed pineapple
1 c Sugar
1 tb Flour
4 Egg yolks

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.

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