Drain 1 can pineapple.
*Drink the juice - it's not needed in the recipe but it's good for you.

Bottom
1/2 cup butter – room temperature
1/2 cup sugar
1 1/2 cup flour
1 tsp. baking powder

Cream butter, then add dry ingredients. Mix well and press in bottom of buttered square pan. Spread drained pineapple over top.

Topping
1 egg – beat well
1 cup white sugar
1 cup shredded coconut
1 tsp. melted butter

Mix well and spread over top pineapple. I find that 2 forks work well to spread around since the mixture is thick.

Bake at 350F, 30 min. Let cool and cut into squares.

Compliments to Chef Aline!