Preheat oven to 350°. Grease and flour two 7 1/2 x 3 3/4 x 2 1/4 -inch loaf pans.
In a small bowl, mix flour, baking soda and salt set aside.
In a large mixer bowl at high speed, beat sugar and butter or margarine until light and fluffy, scraping occasionally. Beat in eggs, one at a time, until well blended.
At low speed, beat in half of the flour mixture. Beat in buttermilk, then remaining flour mixture just until blended. Beat in pineapple with its juice, almonds, coconut and almond extract. Spread evenly in pans.
Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Cut with a sharp knife. Serve at room temperature.
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