Total Calories: 1,297
At least 48 hours or up to 3 months before serving:
Preheat oven to 300°. Grease three 7 1/2 x 3 1/2 x 2 1/4 -inch loaf pans. Line with waxed paper and grease the paper. In a medium bowl, toss 4 cups of the pineapple, nuts and coconut with flour until coated set aside.
In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavor and vanilla. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruit-nut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter. Bake for 1 1/4 to 1 1/2 hours or until golden brown and a wooden pick inserted in center comes out clean. Cool pans on wire racks for 15 minutes. Remove from pans, peel off waxed paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving. Store in the refrigerator up to 1 month or in the freezer up to 3 months.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.