1 egg
1 cup white sugar
3/4 cup corn syrup
2 2/3 cups milk
3 tablespoons butter
1 30 ounce can crushed pineapple, drained
2 1/2 cups mixed choice white sugar
2 tablespoons sesame seeds
1 teaspoon vanilla extract
2 cups shredded coconut
1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch pie pans.
In a large bowl, beat egg, sugar, corn syrup, milk, butter and pineapple until well blended.
When flour is blended, beat in mixed sugar and sesame seeds. Pour mixture into pastry-lined pans.
Pour mixture into prepared pans. Place cakes on racks to cool. Cover with plastic wrap and refrigerate at least 4 hours before serving.