Candied Pineapple Macadamia Loaves
5 C. Candied Pineapple
1 1/2 C. salted macadamia nuts, chopped
1 C. flaked coconut
2 C. flour (fork stir to aerate before measuring)
3/4 C. butter or margarine, at room temperature
1 1/2 C. sugar
5 large eggs
2 T. milk mixed with 1 tsp. vanilla extract
Line three (7 x 3-inch) loaf pans with wax paper. Reserve 1 cup of pineapple. Coat remaining pineapple, macadamia nuts and coconut with 1/4 cup of flour.
Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time, beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon, stir in pineapple-nut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300쨘F for 1 1/4 to 1 1/2 hours. Test for doneness with a wooden pick.
Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.