Ingredients
Ingredients:
Crust
2 cups all-purpose flour
12 tablespoons butter (1 1/2 sticks), slightly softened
1/2 cup granulated sugar
Dash salt
Filling
12 ounces cream cheese, room temperature
1/4 cup granulated sugar
2 teaspoons vanilla
2 large eggs
1 large can (20 ounces) crushed pineapple, well drained
Topping
1 1/3 cup (3 1/2 ounces) flaked sweetened coconut
1 cup finely chopped pecans
4 tablespoons melted butter
Preparation
Preparation: Heat oven to 350°. Lightly grease a 13x9-inch baking pan or spray with baking spray. In a medium bowl, combine flour, 1/2 cup sugar, and dash of salt. With a pastry blender or fork, cut in the 12 tablespoons of butter until crumbly. Spread evenly over the bottom of the prepared pan and press with hands to form a crust layer. Bake for 12 minutes. Drain pineapple well in a colander; set aside.
In a medium bowl, combine cream cheese, 1/4 cup sugar, vanilla, and eggs; beat until smooth. Spread evenly over the baked crust, then sprinkle the drained crushed pineapple evenly over the top.
In another bowl, combine the coconut, pecans, and 4 tablespoons melted butter; sprinkle evenly over the pineapple and cream cheese layer. Bake for 20 to 25 minutes, or until coconut is browned and filling is set. Chill thoroughly before cutting into squares.
