2 eggs
3/4 c. sugar
3 tbsp. butter, melted
3 1/2 oz. (1 can) coconut
1/2 c. chopped nuts

BATTER:

1 c. flour
1/2 tsp. baking powder
1/2 c. soft butter
1/4 c. brown sugar
1 egg, beaten
1 can (20 1/2 oz.) crushed pineapple, drained
1 tsp. vanilla

To make topping, beat eggs until light and fluffy. Beat in sugar. Add butter, coconut and nuts. Set aside.

To make batter, cream butter with sugar. Beat in egg and vanilla. At low speed add dry ingredients, beat just until blended.

Turn batter into greased and floured 9x9 pan. Spoon drained pineapple over batter, then spread with topping. Bake at 350 degrees for 35 minutes or until golden brown. Cool in pan. Cut into squares.