1-Preheat and Prep: Heat your oven to 350°F. Lightly grease a 13 x 9-inch baking pan. This sets you up for easy release later.

2-Mix Dry Crust Ingredients: In a large bowl, combine 2 1/2 cups flour, 1 cup sweetened flaked coconut, 1 cup firmly packed brown sugar, and 1 teaspoon baking soda.

3-Add Butter to Crumbs: Cut in 1/2 cup butter until the mix turns crumbly. Reserve 1 cup of this mixture for the topping.

4-Form and Pre-Bake Crust: Press the remaining crumb mix evenly into the prepared pan. Bake for 10 minutes to set the base.

5-Prepare Filling: In another bowl, beat the remaining 1/2 cup butter with 1 cup sugar until creamy. Add 3 large eggs one at a time, mixing well after each.

6-Incorporate Flour and Pineapple: Gradually beat in the remaining 1 cup flour. Stir in the well-drained 20 oz. can of crushed pineapple.

7-Assemble and Bake: Spread the pineapple mixture over the hot crust. Sprinkle with the reserved 1 cup crumbs. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean.

8-Finish and Cool: Top with toasted flaked coconut. Let cool completely before cutting into squares. Patience here ensures perfect slices!