+ crust
°2 cups flour
°1 cup granulated sugar
°1 cup salted butter, at room temperature
+Pineapple cheesecake
°16 ounces room temperature cream cheese, very soft
°A quarter cup of granulated sugar
°2 eggs
°2 teaspoons of vanilla extract
°16 ounces finely crushed pineapple (about 1 1/2 cups pineapple when done, you can use 2 cans)
+Coconut butter filling
°2 cups grated sweetened coconut
° 2 tablespoons of salted butter

Preheat oven to 350 degrees Fahrenheit.
Mix the flour, granulated sugar, and butter until well combined and crumbly. Put the mixture into an ungreased 9×13 pan. Bake for 14 to 19 minutes. Remove and let it cool slightly while you prepare the other layers.
Beat the cream cheese until smooth, then add the granulated sugar, eggs and vanilla. vanilla. My drained pineapple heart. Spread over baked crust.
Mix coconut and melted butter. Sprinkle the pineapple filling.
Cover the pan with aluminum foil.
Return to oven and cook for 25 minutes. Remove the aluminum foil and bake for another 15-20 minutes until the coconut is golden brown.
Let it cool and chop. It freezes very well!

Enjoy !