BASE:

1 c. sugar
1 c. butter
3 eggs
1 c. milk
1 tsp. baking soda
1 tsp. baking powder
3 c. flour

TOPPING:

1 egg
14 oz. Angel Flake coconut
1 tsp. softened butter
1/4 c. sugar
3 tbsp. cornstarch
1/4 c. water
1 (20 oz.) can crushed pineapple

Make the topping first. Dissolve the cornstarch in water. Cook the pineapple, sugar and cornstarch mixture until thick. Let the mixture cool. Beat the egg, add the softened butter and coconut. Pour into the pineapple mixture and blend well. Let stand while mixing the base. Mix the sugar, eggs and butter. Add the milk, then add all the dry ingredients. Spread the base on a greased and floured cookie sheet. Spread the pineapple topping over the cake and bake at 350 degrees for 25 to 30 minutes. Cut into squares.