Pineapple Coconut Bars (Paula Deen, the queen of butter)

3 1/2 cups of flour, divided
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup white sugar
3 large eggs
1 -20 oz can crushed pineapple, drained
Garnish: toasted coconut

Preheat oven to 350 degrees. Lightly grease 9x13 dish.

In a large bowl combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup of butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10-15 mins.

In a medium bowl, beat remailing 1/2 cup of butter and white sugar at medium speed with a hand mixer until creamy. Add eggs 1 at a time, beating well after each addition. Gradually beat in remaining 1 cup of flour. Stir in pineapple. Spread mixture evenly over baked crust. Sprinkle remaining crumb mixture over batter. Bake for 25 mins or until inserted tooth pick comes out clean. Let cool completly before cutting into squares. Garnish with toasted coconut. Hula Hula