|Source||Bev Rhodes (1977)|
|Prep time||45 minutes|
|Cooking time||40 minutes|
|Total time||1 hour, 25 minutes|
For the crust, mix together flour, 1/4 cup brown sugar and 1/2 cup melted butter. Press into an 8 x 8-inch pan. Bake 20 minutes, or until lightly browned around the edges.
For the filling, mix well cream cheese, sugar, 3 tablespoons brown sugar, egg, vanilla and pineapple. Spread mixture over crust.
For the topping, stir to blend coconut and 1 tablespoon melted butter. Spread over filling. Return to oven. Bake at 350° for 20 minutes, or until coconut is lightly browned. Cool. Cut into squares. Refrigerate.