CRUST:

1 c. Pillsbury's Best all-purpose or unbleached flour
1/2 c. butter, softened
1/2 c. sugar
1 tsp. grated orange peel
1 tsp. grated lemon peel

FILLING:

8 oz. pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 tsp. vanilla
1 egg, slightly beaten
8 oz. can crushed pineapple, well drained
1 tbsp. butter, melted
1 c. coconut

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients until crumbly. Press mixture into 9" square pan or 11"x7" pan. Bake at 350 degrees for 20 to 25 minutes or until light golden brown.

In large bowl, combine cream cheese and sugar; mix well. Blend in milk, vanilla and egg. Stir in pineapple. Pour mixture over baked crust. In small bowl; combine butter and coconut; sprinkle evenly over filling. Bake at 350 degrees for 18 to 22 minutes or until top is light golden brown and filling is set. Cool completely, cut into bars or squares. Store tightly covered in refrigerator. 24 bars.