For the Crust and Topping:
Pinch of salt
1 ½ cups all-purpose flour
¾ cup cold butter, cubed
½ cup sugar
For the Filling:
Pinch of salt
2 large eggs
½ cup flour
1 cup sugar
16 oz can crushed pineapple
½ cup sour cream
For the Icing:
1 teaspoon coconut extract
1 cup powdered sugar
2 tablespoons half and half
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a bowl, combine the flour and sugar for the crust mixture.
Cut in the cold butter until the mixture becomes crumbly. Set aside 1 cup of this mixture for later use.
Press the remaining crust mixture into the bottom of a well-greased 9×13-inch baking dish.
Bake the crust for 15 minutes until lightly golden.
In another bowl, blend together the filling ingredients until well combined. Spread the filling over the pre-baked crust in the baking dish.
Sprinkle the reserved crust mixture over the filling, creating a crumbled topping.
Bake the bars for 1 hour, or until the top is golden and the filling is set.
Allow the bars to cool for 15-20 minutes.
In a separate bowl, beat together the icing ingredients until smooth and well combined.
Drizzle the coconut-infused icing over the bars, adding more half and half if needed to achieve the desired consistency.
Slice the bars into individual servings and serve.
