1 1/2 c. white sugar
3 c. flour
3/4 c. butter & 3/4 c. shortening (1 1/2 c.)
2 tsp. vanilla

Mix as for pastry using vanilla as moisture. Press 2/3 in 9 x 13 inch cake pan, spread with filling which is cooked and cooled. Sprinkle remaining mixture on top with 1/2 cup coconut added to crumbs. Press down slightly and bake 30 minutes at 375 degrees or until lightly browned.

FILLING:

2 c. crushed pineapple
2 tbsp. cornstarch mixed in 4 tbsp. water
1 egg
1/2 c. sugar
1/4 tsp. salt
1 tsp. lemon juice

Cook until thick pudding.