Bottom Crust

• Cooking spray
• 1½ cups all-purpose flour
• ¼ cup light brown sugar
• ½ cup butter, softened

Topping

• 3 eggs
• 1 cup flaked sweetened coconut
• ¾ cup light brown sugar
• ¾ cup golden corn syrup
• 1 can (14 oz./398 ml.) crushed pineapple, well drained
• 2 tbsp. butter, melted
• 1 tsp. vanilla extract

To Make Base: Preheat oven to 350̊ and spray a 9" square pan with cooking oil. In a medium bowl, combine the flour and brown sugar. Cut in the butter until mixture is crumbly. Press into the bottom of the pan and bake until lightly browned, about 12 to 15 minutes. Cool slightly.

To Make Topping: In a medium bowl whisk the eggs just until blended. Stir in remaining ingredients and spread over base.

Bake until topping is set but still soft in the centre, 40 to 45 minutes. Cool completely on a wire rack. Cut into squares. Keep refrigerated.

Makes about 16 squares.