FILLING:

3/4 c. sugar
1 c. crushed pineapple (do not drain)
1/4 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter
3 tbsp. cornstarch

Mix sugar, pineapple and cornstarch in small saucepan, bring mixture to boil and reduce to low heat until thick and clear (5 minutes) stirring constantly. Remove from heat, blend lemon juice and butter. Cool slightly.

CRUMB MIXTURE:

1/4 c. butter
1 c. brown sugar, firmly packed
1 c. sifted flour
1/2 tsp. salt
1 1/2 c. shredded coconut

Pat 1/2 mixture firmly into square baking pan, cover with filling and add remainder of mix and pat firmly. Bake at 350 degrees for 35 minutes.