3½ c. all purpose flour, divided
1 c. sweetened flaked coconut
1 c. firmly packed brown sugar
1 tsp. baking soda
1 c. butter, divided
1 c. sugar
3 large eggs
1 (20 oz.) can crushed pineapple, drained well
Garnish: toasted flaked coconut~ Don't forget!
Preheat oven to 350.
Lightly grease a 13 x 9 inch baking pan.
In a large bowl, combine 2½ cup flour, coconut, brown sugar and baking soda.
Using a pastry blender or two knives, cut in ½ cup of butter until mixture is crumbly.
Reserve 1 cup crumb mixture for topping.
Press remaining crumb mixture evenly into bottom of prepared pan.
Bake for 10 minutes.
In a medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixture until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in remaining 1 cup flour.
Stir in pineapple.
Spread mixture over baked layer.
Sprinkle evenly with remaining crumb mixture.
Bake for 25 minutes, or until a wooden pick inserted comes out clean.
Add the toasted coconut to the top and allow to cool before cutting into squares.