In large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and almond extract.
In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly.
Stir in coconut and pineapple.
Spread mixture evenly in a greased and flour-dusted 9-inch square baking pan.
Bake in a 350Â° oven for 25 to 30 minutes or until top springs back when lightly touched.
Let cool in pan on a rack, then cut into 1 by 2 1/4-inch bars.