This recipe has been around for at least as long as the internet has, although I'm pretty sure I originally found it in the food section of a long defunct newspaper. A few years ago when my pile of recipes had become just a bit too messy, I sorted through them and typed up the ones I wanted to keep. This one made the cut.
Prepare: Preheat oven to 350 degrees. Grease or butter a 9 inch square pan
1 Cup flour
1/2 cup butter (softened just enough to work with)
1/2 cup granulated sugar
1 teaspoon vanilla
In a bowl add the flour, butter,sugar, and vanilla. Stir and mix until it's crumbly. Press into a greased 9 x 9 inch pan. Bake at 350 degrees for 20 minutes or until lightly browned. Remove from the oven and cool completely.
1 8 oz package of cream cheese, softened
1/4 cup of granulated sugar
2 tablespoons of milk
1 teaspoon of vanilla
1 8 oz. can of crushed pineapple, drained
In a mixer bowl, or with lots of elbow strength, mix the cream cheese, and sugar till smooth. Then add the milk, egg, and vanilla and mix well. Turn off the mixer and gently fold in the crushed pineapple. Pour over cooled crust. Bake at 350 degrees for 10 minutes. Take out and add the topping.
1 Cup of flaked coconut
1 tablespoon of melted butter
Combine the coconut with the melted butter and sprinkle all over the cheesecake. Put it back in the oven for 10-12 minutes, or until the coconut is lightly browned here and there.
Cool, refrigerate and cut into squares when it's cold.