BASE:

1 c. flour
1/2 c. sugar
1/2 c. butter, softened

FILLING:

2 tbsp. sugar
2 tbsp. milk
1 egg
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1 (20 oz.) can crushed pineapple, drained

TOPPING:

1 c. coconut
1 tbsp. butter, melted

Heat oven to 350 degrees. Lightly spoon flour into measuring cup. In small bowl, stir in all base ingredients until crumbs form. Press into ungreased quiche or pie plate. Bake 10-15 minutes, until puffed and lightly golden.

In small bowl, beat together sugar, cream cheese, milk, vanilla and egg 3 minutes or until smooth. Stir in drained pineapple. Pour over partially baked crust.

Combine coconut with melted butter. Stir until coconut is covered with butter. Sprinkle over filling. Return oven. Bake 20-25 minutes, until set, and coconut is golden brown. Cool before cutting.