2 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup softened margarine
2 whole eggs (should be room temperature)
½ cup buttermilk (you can substitute canned milk here)
1 8-ounce can crushed pineapple with juice
1 cup almonds chopped
½ cup shredded coconut
½ teaspoon almond extract
½ teaspoon coconut extract
Preheat oven to 350°. Grease and flour two standard loaf pans.
Tip: I recommend trying out Bakers Joy baking spray. It works lovely, especially on pans that do not have Teflon coating. You can find Bakers Joy baking spray in any of your local grocery store baking sections.
In a small bowl, mix flour, baking soda and salt; set aside.
In a large mixer bowl at high speed, beat sugar and softened margarine until light and fluffy, scraping the sides of the bowl as you go. Beat in room temperature eggs, one at a time, until well incorporated into the mixture.
At low speed, beat in half of the flour mixture, add in buttermilk, then remaining flour mixture just until blended. Add in crushed pineapple with its juice, almonds, shredded coconut, coconut extract and almond extract. Spread evenly in pans.
Bake for about an hour or until a wooden pick inserted in center comes out clean. Start checking cake in about 50 minutes and then in 5 minute intervals after that to assure it doesn't over bake. Cool in pans for 10 minutes. Remove from pans and serve.
For more great recipe ideas, see: Recipes from a Southern Kitchen