Preheat the oven to 350°F. Line a square 8" baking pan with aluminum foil or parchment paper. Set aside.

Prepare crust: Add flour, brown sugar and 1 cup coconut to a food processor bowl. Pulse to blend. Add the butter and pulse until a crumbly dough forms. Press into prepared pan. Bake crust for 10 minutes until light brown.

In a saucepan, whisk together sugar and cornstarch. Stir in crushed pineapple and cook over medium high heat until it comes to a boil and the juices thicken. Spread evenly over baked crust. Sprinkle remaining 1 cup coconut on top of filling.

Bake for 20 to 25 minutes, until coconut turns golden brown. Let cool completely before slicing.