3/4 c. all purpose flour
3/4 tsp. baking powder
1/2 c. butter, softened
1 c. firmly packed brown sugar
2 eggs
1/4 tsp. almond extract
3/4 c. flaked coconut
1 (8 oz.) can crushed pineapple packed in its own juice, drained well.

Preheat oven to 350 degrees. Lightly grease and flour a 9 inch square baking pan. In large mixing bowl beat together batter and sugar until light and fluffy. Add eggs and almond extract, blending well. Stir together flour and baking powder. Gradually beat into mixture. Using wooden spoon, stir in coconut and pineapple, mixing well. Pour into prepared pan. Bake 25 to 30 minutes or until top springs back when lightly pressed. Loosen edges with spatula. Cool on wire rack. Cut into large 1 by 2 inch bars. Makes 3 dozen bars.