Preparation

• Preheat oven to 350.
• Lightly grease a 13 x 9 inch baking pan.
• In a large bowl, combine 2 ½ 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.