4 eggs
3/4 c. sugar
1/2 c. vegetable oil
1 (8 oz.) can crushed pineapple in juice
2 tsp. grated ginger
1/2 c. buttermilk
3 c. unbleached all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. sweetened grated coconut
1/2 c. chopped macadamia nuts

Preheat oven to 350 degrees. In large bowl, combine eggs, sugar and oil and beat until light colored and fluffy. Add pineapple, ginger and buttermilk, stirring until just combined. Combine flour, baking powder, salt and soda in medium bowl and stir to combine evenly. Mix with pineapple mixture until well combined. Fold in coconut and nuts. Divide batter equally among 3 greased 6 x 3 x 2 inch pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool 10 minutes in pans. Remove from pans to cool completely on a rack before slicing. Makes 3 loaves.