Coconut Pineapple Cake

3/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour, sifted
1/2 cup butter or margarine, room temperature
1 cup crushed pineapple, well-drained
1/2 cup sugar
1 egg, well-beaten
1 tablespoon butter or margarine, melted
1 cup flaked coconut

Oven: 400 degrees

In a bowl, blend 3/4-cup sugar and the vanilla. Add the flour, mixing well. With a pastry blender or two knives, cut in the butter until mixture is crumbly.

With hands, mix thoroughly until a soft dough is formed. Pat the dough into the bottom and a half inch up the sides of a 9-inch square baking pan, pressing firmly. Bake until golden brown, about fifteen minutes, and remove from oven.

Meanwhile, in a bowl, combine the half-cup of sugar and beaten egg. Add the melted tablespoon of butter and the coconut, blending well. Spread cake with pineapple, then gently spread with coconut mixture. Return to oven and bake until coconut is golden brown, about twenty-five minutes. Cool and cut into squares. Serves six or more.

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