Preheat your oven to 350 degrees F.

Combine the flour, sugar and butter until well mixed and crumbly. Press the mixture into the bottom of an ungreased 9x13 pan. Bake for 14-19 minutes until it starts to turn golden. Remove and let cool slightly.

While the crust cools, beat the cream cheese until smooth and airy, then add the sugar, eggs and vanilla. Gently stir in the well drained pineapple. Spread over the baked crust.

Combine the coconut and cooled melted butter. Sprinkle over the pineapple layer filling and gently press into filling. Cover the pan with aluminum foil.

Bake for an additional 20 minutes. Remove the foil after 20 minutes. Bake an additional 20 - 25 minutes until the coconut begins to brown all over.

Remove from oven and let cool completely before slicing. Store leftovers in refrigerators.