Preheat oven to 350 and line a 9 x 13" pan with parchment paper or spray with cooking spray.
In a small bowl, mix together flour, baking soda and salt; set aside.
In the bowl of an electric mixer, beat eggs and sugar together until fluffy; add in extract and pineapple and mix well.
Add dry mix into wet egg/pineapple mixture and stir just until combined (do not over-mix).
Pour batter into prepared pan and bake until firm to the touch and browned on top (between 30-40 minutes depending on your oven).
While the cake is in the oven, put the condensed milk and regular milk in a small saucepan; bring to a boil and cook for about 5 minutes until the mixture becomes a bit thick.
Poke holes in the cake when it comes out of the oven and pour the hot milk mixture over the top (it seems like a lot but it will absorb).
While the mixture is still sticky, spread the coconut over the top and then top with the almonds and press down slightly.
Let the cake cool in the pan for about 20-30 minutes.
Lift the cake from the pan (by lifting the parchment by the corners) and place on a cutting board; peel back the parchment and cut into squares.
Serve at room temperature or, for a really decadent treat, warm up the squares and serve with cold vanilla ice cream.