CRUST:

1 1/2 c. flour
3/4 c. sugar
3/4 c. butter

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
2 tsp. vanilla
3 tbsp. sugar
3 tbsp. milk
2 eggs
1 (15 oz.) can crushed pineapple
1 c. coconut
1 tbsp. melted butter

Cut butter in flour and sugar like pie crust until particles are fine. Pat in 9x13-inch pan. Bake at 350 degrees for 15-20 minutes. Cool slightly.

Mix together the filling ingredients. Fold in the can of pineapple (well drained). Spread over crust. Toss 1 cup flaked coconut with 1 tablespoon melted butter. Sprinkle over pineapple filling. Bake another 15-20 minutes until coconut is toasted and filling is set.