Combine margarine, sugar replacement, and fructose in a large mixing bowl.
Beat until mixture is well blended and creamy.
Add eggs and almond flavoring.
Combine flour and baking powder.
Gradually beat flour mixture into margarine mixture.
Drain pineapple thoroughly.
Stir coconut and drained pineapple into batter.
Spread mixture evenly over the bottom of a greased 9 in. (23 cm) sq. baking pan.
Bake at 350°F (175°C) for 25 to 30 minutes.
Allow to cool in pan.
Cut into 36 bars.