Sunshine Pineapple Coconut Bars A Taste of Paradise

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang. Grease the parchment.
2. Whisk together flour, granulated sugar, brown sugar, and salt in a large bowl.
3. Cut cold, cubed butter into the dry ingredients using a pastry blender (or knives/fingertips) until the mixture resembles coarse crumbs.
4. Measure out 1 ½ cups of the crumb mixture and set aside for topping.
5. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan to create the crust.
6. Bake the crust for 15-18 minutes, or until lightly golden brown around the edges.
7. While the crust is baking, in a separate bowl, combine thoroughly drained crushed pineapple, shredded coconut, lightly beaten eggs, granulated sugar, all-purpose flour, and vanilla extract. Stir until just combined.
8. Pour the pineapple coconut filling over the slightly cooled, pre-baked crust. Spread evenly. Sprinkle the reserved 1 ½ cups of crumb topping evenly over the filling.
9. Bake for 30-35 minutes, or until the topping is golden brown and the filling appears set. Edges should be slightly bubbly.
10. Let the bars cool completely in the pan (at least 2 hours).
11. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles using a sharp knife.