Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to ensure easy removal of the bars.

In a large mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup sugar, and a pinch of salt. Add cubed cold butter and use a pastry cutter or your fingers to blend until crumbly. Reserve 1 cup of the mixture for the topping. Press the remaining mixture into the bottom of the prepared dish. Bake for 15 minutes or until lightly golden. Allow to cool slightly.

In a bowl, whisk together eggs, ½ cup flour, 1 cup sugar, a pinch of salt, drained crushed pineapple, and sour cream until smooth. Pour the filling over the slightly cooled crust and spread evenly.

Evenly sprinkle the reserved crumbly mixture over the pineapple filling.

Bake for about 1 hour, until the top is golden brown and the filling is set. Cover loosely with foil if the top browns too quickly.

In a small bowl, whisk together powdered sugar, coconut extract, and half and half. Adjust the consistency by adding more half and half if needed.

Let the baked bars cool for 15-20 minutes in the dish. Drizzle the prepared icing over the cooled bars using a spoon or piping bag. Slice into individual portions and serve. Garnish with shredded coconut or pineapple tidbits if desired.