Pineapple and Coconut Cheesecake Bars

Shortbread Crust

• 260 g plain flour
• 200 g granulated sugar
• 50 g desiccated coconut
• 220 g unsalted butter, soft

Pineapple Filling

• 450 g cream cheese, room temperature
• 70 g granulated sugar
• 2 medium eggs
• 370 g tinned crushed pineapple, well drained
• 2 tsp vanilla extract

Coconut Topping

• 40 g unsalted butter, diced
• 150 g flaked coconut
• 30 g granulated sugar