Frog Eye Salad

1 cup sugar
2 tblsp flour
2 ½ tsp salt
1 ¾ cups pineapple juice
2 eggs, beaten
1 tblsp lemon juice
3 qts water
1 tblsp oil
1 package (16 oz) Acini De Pepe (pasta)
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks drained (save juice for sauce)
1 can (20 oz) crushed pineapple drained
1 9 oz Cool Whip
2 cups miniature marshmallows
1 cup coconut (optional)

Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineagpple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water to boil, remaining two teaspoons salt and oil to boil. Add pasta. Cook at rolling boil until done. Drain, rinse with cold water, drain thoroughly and mix with cooled sauce. Refrigerate over night in airtight container. Add remaining ingredients before serving. Will keep for a week. Serves 25