Preheat oven to 200 C (390 F). Line a 15 x 22 cm baking tin with one piece of baking paper so that the base and the two longest sides are covered, and baking paper is hanging over the edges. This will make it easier to lift out once cooked.
In a mixing bowl, whisk pineapple, coconut and eggs together.
Add flour and mix until well combined.
Pour into prepared baking tin and spread the batter out evenly, smoothing out the top.
Sprinkle the extra 2 tsp of coconut evenly over the top.
Bake for approximately 14 minutes, until it becomes firm.
Remove from oven and let cool in the tin for about 10 minutes.
Once it has cooled a little, use the overhanging baking paper to easily lift the whole thing out of the tin. You may need to run a knife along the short ends if it has stuck a little where there is no baking paper.
Leave to cool completely, then cut into slices or squares.
Store in an airtight container in the fridge for a few days.