PINEAPPLE SOUR CREAM COCONUT BARS

FOR THE CRUST:
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1 cup butter or margarine, softened
1/4 teaspoon salt
FOR THE SOUR CREAM TOPPING:
1 1/4 cups sour cream
1 cup flaked coconut
1/2 cup sugar
2 tablespoons all-purpose flour
2 eggs
1 can (15-16 oz.) crushed pineapple in its own juice, drained and juice reserved
FOR THE PINEAPPLE GLAZE:
2 cups powdered sugar
1 tablespoon butter or margarine, melted
2 to 4 tablespoons reserved pineapple juice

Preheat oven to 350 degrees F.

FOR THE CRUST:
Place flour, sugar, butter and salt in bowl. Attach bowl and flat beater. Turn to Stir Speed and mix until butter is the size of peas, about 30 seconds. Press crumb mixture into an ungreased 10x15x1-inch baking pan.

Bake at 350 degrees F for 15 minutes.

FOR THE SOUR CREAM TOPPING:
Place sour cream, coconut, sugar, flour, eggs, and drained pineapple in bowl. Attach bowl and flat beater. Turn to Speed 2 and beat 3 minutes. Spread Sour Cream Topping over partially baked crust.

Return to oven and bake for 15 to 20 minutes or until filling is set. Cool completely.

FOR THE PINEAPPLE GLAZE:
Place powdered sugar, butter and 2 tablespoons pineapple juice in bowl. Attach bowl and wire whip. Turn to Stir Speed and mix 30 seconds. Stop and scrape bowl. Turn to Speed 2 and add remaining pineapple juice, 1 tablespoon at a time, until desired glazing consistency.

Drizzle cooled bars with Pineapple Glaze. Store in refrigerator.

Yield: 48 bars
Source: Kitchenaid