1 c. soft butter
1 c. sugar
2 c. flour

Combine together until particles are fine. Pat into an ungreased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes (should be golden around edges). Cool slightly.

FILLING:

2 (8 oz.) pkg. cream cheese
4 tbsp. sugar
4 tbsp. milk
2 lg. eggs
2 tsp. vanilla flavoring
1 (16 oz.) can crushed pineapple, drained

Blend together the cream cheese and sugar until smooth. Beat in the eggs and milk and fold in the vanilla and pineapple. Spread over the baked crust and prepare the topping.

TOPPING:

2 c. flaked coconut
2 tbsp. melted butter

Combine together and sprinkle over top of filling. Continue baking at 350 degrees for 15 to 20 minutes or until set. Cut when cool. Store leftover bars in refrigerator.