From Shirley Evans
For Batter:
1 8-3/4 oz. can of crushed pineapple, drained, save juice (see directions)
1/3 c. Butter or shortening
1/2 c. sugar
1 tsp. vanilla
1 egg
1-1/4 c. flour
1-1/2 tsp baking powder
1/4 tsp salt
For Topping:
1/2 c. flaked coconut
1/3 c. brown sugar
1/2 c. chopped walnuts
3 Tbsp. butter, melted
Drain pineapple thoroughly, reserving 1/2 cup of syrup. Cream butter or shortening, sugar and vanilla. Add egg. Beat well. Sift dry ingredients together and add to creamed mixture alternately with reserved syrup, beating well after each addition. Spread half of the batter evenly in an 8-inch square pan. Spoon drained pineapple over. Cover with remaining batter. Combine topping ingredients and sprinkle over the batter. Bake at 350 degrees for 35 to 40 minutes.
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