2 cups canned crushed pineapple
1/2 cup plus 2 Tbsp sugar
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1/3 cup margarine
1 1/2 cups all purpose flour
1 tsp. baking powder (aluminum free)
1/2 tsp. salt
1/3 cup plain or vanilla soy milk
1 tsp. pure vanilla extract
1/2 cup flaked sweetened coconut
Preheat oven to 350 degrees. Grease a 9 inch square baking pan. In a saucepan, combine the pineapple, 2 tablespoons of the sugar, cornstarch, and lemon juice. Cook over medium heat stirring until slightly thickened, about 2 minutes. Set aside. In a large bowl, cream together the margarine and the remaining sugar until light and fluffy. Add the flour, baking powder, and salt. Stir in the soy milk and vanilla and mix until crumbly. Press about two-thirds of the dough mixture into the prepared baking pan. Mix the coconut into the remaining dough mixture and set aside. Spread the pineapple mixture evenly over the bottom crust in the baking pan. Sprinkle the remaining dough mixture on top of the filling and press gently. Bake until the top is golden brown. About 30 minutes. Cool before cutting. Store in an airtight container.