BASE:

1 c. flour
1/2 c. sugar
1/2 c. butter, softened

FILLING:

2 tbsp. sugar
8 oz. pkg. cream cheese
2 tbsp. milk
1 tsp. vanilla
1 egg
20 oz. can crushed pineapple, drained

TOPPING:

1 c. coconut
1 tbsp. butter, melted

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In small bowl, stir in all base ingredients until crumbs form. Press in bottom of ungreased 13x9 inch pan. Bake at 350 degrees for 10 to 15 minutes or until lightly browned.

In small bowl, beat sugar, cream cheese, milk, vanilla and egg at medium speed for 3 minutes until smooth; stir in drained pineapple. Pour over partially baked crust. Combine coconut and 1 tablespoon melted butter; sprinkle over filling. Return to oven and bake 15 to 20 minutes or until filling is set and coconut is golden brown. Cool completely; cut into bars. Store in refrigerator. 36 bars. (For easier handling, remove from refrigerator 20 minutes before cutting.)