This is a recipe in three parts. First, prepare the filling according to the following directions. While it cools, you can make the crust. After the crust is baked, make the topping. Pour the filling evenly over the crust and add the topping. Bake, cool and enjoy.

PINEAPPLE FILLING:

1 1/2 c. crushed pineapple in juice
3/4 c. sugar
2 tbsp. flour
2 eggs, beaten
1/4 tsp. vanilla

Combine crushed pineapple with sugar and flour. Cook until thickened. In a separate bowl, beat the eggs. Add a small portion of the thickened mixture to the eggs, then pour into the pan with the rest of the thickened mixture. Cook five more minutes. Cool.

CRUMB CRUST:

1 c. all-purpose flour, sifted
3/4 tsp. baking powder
1/2 tsp. salt
1 c. rolled oats
3/4 c. brown sugar
1/2 c. butter, melted

Preheat oven to 375 degrees. Combine ingredients. Press into the bottom of a rectangular pan (10 x 6 x 1 1/2 inches). Bake 10 minutes. Pour pineapple filling over crumb crust and spread evenly.

COCONUT TOPPING:

1 egg, beaten
1/2 c. sugar
1/4 c. butter, melted
3/4 c. coconut

Combine topping ingredients with wire whip. Pour over pineapple filling and spread evenly. Bake for 35 minutes, at 375 degrees or until wooden pick inserted in center comes out clean. Cut into bars.