Ingredients
1-1/2 cups sweetened shredded coconut1 cup all-purpose flour1 cup packed brown sugar1/2 cup butter, melted1/8 teaspoon saltFILLING:3/4 cup sugar3 tablespoons cornstarch1 can (8 ounces) crushed pineapple, undrained1 tablespoon lemon juice1 tablespoon butter
Preparation
In a large bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
In a small saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.
