Tipsy Island Pie

3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt

In another bowl, fold the following together lightly:
1 egg slightly beaten
1 cup sour cream
1 tsp. vanilla
1 12 1/2-ounce crushed pineapple
3 medium bananas thinly sliced
1 tbsp. light rum
Add the sifted sugar, flour and salt to the mixture lightly folding to make a light batter. Bake batter in 9-inch pie plate in 450 degree oven for 10 minutes.

Coconut Topping:
1/2 cup flour
1/4 cup brown sugar
1 cup shredded coconut
3 tbsp. butter (cut butter into flour, brown sugar and coconut)

Reduce oven heat to 350 degrees. Remove pie from oven and sprinkle coconut toping mixture evenly over pie. Continue baking for additional 40 minutes, or until knife inserted in middle of pie comes out clean. Cool pie until serving time. Serve with whipped cream.