Make the Crust

1. Line the bottom of 9×9 pan with parchment paper that sticks up above the edges on two sides. Grease the other sides. Preheat oven to 350°F.
2. Mix all ingredients for the crust together in a mixer bowl on low speed. It’ll be very crumbly at first, but will eventually form a ball.
3. Press dough evenly into the bottom of the pan.
4. Pre-bake crust at 350°F for 10-15 minutes. Set aside.

Make the Filling

1. Whisk together sugar, flour, baking powder and salt in a medium sized bowl.
2. Add eggs and vanilla and mix until well combined.
3. Stir in walnuts, coconut and drained pineapple until fully incorporated.
4. Spread mixture evenly over crust.
5. Bake for 20-25 minutes, until edges are golden.
6. Allow to cool completely then chill in the fridge for at least 20 minutes.
7. Lift the bars out of the pan and cut into squares on a cutting board.
8. Decorate with swirls of whipped cream and cherries on top, if desired.
9. Store in the fridge up to 5 days.