Ingredients

The following ingredients have 4 Servings
  • 3 1/2 c all-purpose flour
  • 1 tsp Salt
  • 2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 3 c Sugar
  • 1 orange
  • 1 can pineapple
  • 4 eggs
  • 1 1/2 c sweetened flaked coconut plus about 1/2 c. to sprinkle on top of loaves
  • 1/2 c nuts, chopped (, almonds, walnuts, pecans)

Instruction

  • Preheat oven to 350°F / 177°C.
  • Process nuts in food processor.
  • Process pineapple in food processor, if using sliced or chunk pineapple, leave a few of the pieces pea sized or so. Place in a colander to further drain. Press down with a fork or your hand to drain further.
  • Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.
  • Mix flour with baking soda, salt, nutmeg. ginger. Set aside.
  • Beat eggs in mixing bowl. Add sugar and beat until frothy, about 1 minute.
  • Add pineapple and orange and combine.
  • Add dry ingredients about 1 cup at a time, just until mixed..
  • Incorporate Coconut and nuts to the batter by hand.
  • Spray loaf pans with no stick spray.
  • Fill loaf pans 2/3 full.
  • Bake 45 minutes - 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.
  • Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.
  • These freeze well but crust will get slightly soggy. To freeze. wrap in plastic wrap and then in foil or freezer paper.