Amazingly chewy shortbread crust, creamy pineapple filling and tons of coconut. If pineapple and coconut are your thing; this recipe is for you!
Preheat oven to 350:
3 cups flour
1 1/2 cups sugar
1 1/2 cups butter, room temperature
In a medium bowl combine flour, sugar and butter. Mix until crumbs. Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork. Bake at 350 degrees 15-20 minutes or until lightly browned. While the crust is baking, prepare the coconut topping and cream cheese filling.
2 Tablespoons butter, melted
3 cups sweetened coconut, grated
In a small bowl, mix together melted butter and coconut. Set aside.
Cream Cheese Filling:
16 ounces cream cheese
4 Tablespoons sugar
4 Tablespoons milk
2 teaspoons almond extract
2 teaspoons vanilla
1 20 oz can crushed pineapple undrained
Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl. Beat with electric mixer until smooth. Add crushed pineapple and mix. Pour cream cheese filling over baked crust. (Will be runny) Sprinkle coconut topping over cream cheese filling. Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set. Chill for at least one hour before serving.
Picture and recipe from "The Sisters Cafe"