Whole Wheat Dream Bars

1/2 (one-half) cup butter or soy margarine, softened
1 cup packed dark brown sugar or vegan sugar, divided
1 1/3 (one and one-third) cups whole wheat pastry flour, divided
1 8-ounce can crushed pineapple, packed in juice
2 eggs or soy egg substitute
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 (one-quarter) teaspoon nutmeg
1/4 (one-quarter) teaspoon salt
1 teaspoon vanilla extract
1 1/2 (one and one-half) cups coconut flakes
1 cup chopped walnuts
1/2 (one-half) cup chopped maraschino cherries

Preheat oven to 350 degrees. In medium bowl, beat butter and one-third cup
brown sugar. Blend in one cup flour until mixture is crumbly. Pat into bottom of 13x9-inch baking pan. Bake in preheated oven for 10 minutes. Keep oven hot, but remove pan to cool. Drain pineapple well, pressing out excess liquid with back of spoon. In large bowl, combine pineapple with eggs and remaining brown sugar and stir until thick. Add remaining one-third cup flour, baking powder, cinnamon, nutmeg, salt and vanilla into egg mixture and mix well. Fold in coconut, nuts and cherries. Spread over baked crust. Bake 30 minutes longer or until set. Cool slightly on wire rack before cutting into bars. Makes 18 bars.