Step 1

Preheat oven to 350.

Step 2

Lightly grease a 13 x 9 inch baking pan.

Step 3

In a large bowl, combine 2 1/2 cup flour, coconut, brown sugar and baking soda.

Step 4

Using a pastry blender or two knives, cut in 1/2 cup of butter until mixture is crumbly.

Step 5

Reserve 1 cup crumb mixture for topping.

Step 6

Press remaining crumb mixture evenly into bottom of prepared pan.

Step 7

Bake for 10 minutes.

Step 8

In a medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixture until creamy.

Step 9

Add eggs one at a time, beating well after each addition.

Step 10

Gradually beat in remaining 1 cup flour.

Step 11

Stir in pineapple.

Step 12

Spread mixture over baked layer.

Step 13

Sprinkle evenly with remaining crumb mixture.

Step 14

Bake for 25 minutes, or until a wooden pick inserted comes out clean.

Step 15

Add the toasted coconut to the top and allow to cool before cutting into squares.