1 1/2 c. sifted flour
1 tsp. baking soda
1/2 c. butter
1/2 tsp. salt
1 c. sugar
1 egg
1 tsp. vanilla
1 (8 3/4 oz.) can crushed pineapple, undrained
1/2 c. packed brown sugar
1/2 c. flaked coconut

Sift flour with soda and salt. Cream butter and sugar; add egg, vanilla and pineapple and mix well. Stir in dry ingredients. Turn into well-greased and floured 9 x 9 x 2-inch pan.

Combine brown sugar and coconut. Sprinkle over batter.

Bake at 350°F for 30 to 35 minutes until cake springs back lightly in center. Serve warm or cold with whipped cream or ice cream.

Serves 9.

If you double recipe, use 20 oz. can of pineapple and 9 x 13 x 2-inch pan.