1 cup packed brown sugar
1 Tablespoon lemon juice
1 cup flour
1 cup pineapple
1 ½ cup shredded coconut
1 tablespoon butter
¾ cup sugar
3 Tablespoons corn starch
Combine brown sugar, flour, butter, coconut, and sugar until crumbly. Spread about 2/3 of the mixture in a 9 inch square pan. Set aside. In a saucepan combine lemon juice, pineapple, butter, and cornstarch. Bring to a boil while stirring over medium heat. Cool slightly. Spread over bottom layer. Cover with remaining crumbs, pressing down with your hand. Bake at 350 degrees for 20 minutes or until golden brown. Cut while warm.
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