Shortbread base topped with pineapple and coconut streusel.

Steps

1. Sift flour before measuring, then sift with baking powder.
2. Cut in margarine until mixture is crumbly.
3. Beat 1 egg with milk; stir into flour mixture.
4. Spread over bottom of 8 inch square tin.
5. Spread pineapple over top.
6. Beat remaining 1 egg thoroughly, stir in melted butter, sugar, flaked coconut and vanilla.
7. Spread this topping over pineapple.
8. Bake in a 350°F oven for 35–40 mins.
9. Cool and cut in 16 squares.