1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 156 (61%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 59.4mg||18 %|
|Sodium 144.1mg||5 %|
|Potassium 128.2mg||3 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 20.4g|
|Protein 3.7g||5 %|
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Calories per serving: 254
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