|Source||Raelene Walker (1983)|
In large mixing bowl, cream butter until light. Gradually blend in sugar. Add eggs; mix well, blend in flour, salt and soda. Stir in drained pineapple, nuts and coconut. Spread in greased 15 x 10-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars with sharp knife. If desired, roll balls in confectioners’ sugar or serve squares with whipped cream or ice cream.