Base

• 1 cup (240 g) all-purpose flour
• 1 Tablespoons white sugar
• 1/4 cup (60 g) hard margarine (softened)
• 1/4 teaspoon baking powder
• 1 egg (beaten)

Top Layer

• 2 eggs (beaten)
• 2 cups (480 g) coconut
• 1 cup (240 g) white sugar
• 1 tin crushed pineapple (drained)
• 1 Tablespoon hard margarine (melted)
• 1 teaspoon lemon juice

Base

1. Stir together flour, sugar and baking powder using wooden spoon.
2. Cut in the margarine, until the mixture looks like fine crumbs.
3. In a small bowl, beat the egg well. Mix into dry mixture using wooden spoon until combined.
4. Press into lined and lightly greased square tray.

Top Layer

1. Drain all of the juice out of the pineapple by wringing it with a cloth.
2. Add and mix remaining ingredients with the pineapple using a wooden spoon. Do not over work.
3. Spread evenly over base.
4. Bake at 350°F (180°C), or until topping is set and coconut is light brown.
5. Let cool before removing from pan.