5 c. (2 1/4 lbs.) candied pineapple chunks (green & red)
1 1/2 c. (10 oz.) whole macadamia nuts
1 c. coconut
1/4 c. flour
1 1/2 c. sugar
3/4 c. butter
5 eggs
2 tbsp. milk
1 tbsp. pineapple flavoring
1 tsp. vanilla
1 3/4 c. flour

Grease 3 (7 1/2" x 3 1/2" x 2 1/4") loaf pans. Line with wax paper and grease paper also. Toss 4 cups of pineapple, nuts, coconut and flour; set aside.

Beat sugar and butter for 3 minutes or until fluffy. Add eggs, one at a time, beating after each. Beat in milk and flavorings. Beat in flour until blended. With wooden spoon stir in fruit and nut mixture. Spoon into pans and press in remaining 1 cup of pineapple. Bake 300 degrees for 1 1/4 to 1 1/2 hours. Cool in pans for 15 minutes. Remove from pans and remove wax paper. Cool. Wrap in foil. Refrigerate for 2 days.