When using crushed pineapple in this recipe, make sure it is drained very well. Place in a colander and gently press out any remaining juice after draining; if it is too wet, the crust layer will be soggy.

INGREDIENTS | SERVES 36

Crust

• 2 cups flour
• 1 cup sugar
• 1 cup unsalted butter

Cream Layer

• 1 pound cream cheese, room temperature
• ¼ cup heavy cream
• 2 teaspoons vanilla
• 2 cups crushed pineapple, drained
• 1/3 cup sugar

Topping

• 2 cups coconut
• 1 tablespoon brown sugar
• 3 tablespoons melted unsalted butter

1. Preheat oven to 350°F. Lightly butter bottom of 13" × 9" pan.

2. Mix flour and 1 cup sugar. Blend in butter with fingers until mixture is crumbly. Pat firmly into bottom of prepared pan. Bake 15 minutes. Cool.

3. Beat cream cheese, 1/3 cup sugar, and cream. Add vanilla; blend well. Stir in pineapple; spread over bottom layer.

4. Mix coconut, brown sugar, and melted butter. Spread over cream layer.

5. Bake 15 minutes. Store in refrigerator.