½ cup butter, very soft or melted
½ cup light brown sugar
1 cup flour
Filling:
2 eggs
1 tablespoon vanilla extract
juice of one lime, about 1 tablespoon lime juice
1/3 cup light brown sugar
¼ cup flour
¼ teaspoon kosher salt
1 cup DOLE
pineapple tidbits in 100% juice, drained
1 cup shredded sweetened coconut
Topping:
1 cup shredded sweetened coconut
Preheat the oven to 350 degrees. Combine the crust ingredients and press the mixture into the bottom of a well-greased or parchment lined 10” square pan. Doubling this recipe will fill a 9x13 pan. Bake for 12 minutes (or 15 minutes for a doubled recipe). Remove from the oven and let the crust cool for 10 minutes while preparing the filling. Place the pineapple and 1 cup of shredded coconut in a bowl. Sprinkle with flour, brown sugar and salt. Stir to coat. Mix together the eggs, vanilla and lime and stir into the pineapple mixture. Pour the filling over the crust and top with the remaining coconut. Bake for 25-27 minutes, until the coconut turns golden brown. Let cool completely before slicing.