1 28-ounce can crushed pineapple, undrained
1 10-ounce package moist flaked coconut
4 eggs
1 1/2 cup sugar
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1. Preheat oven to 325*F (160*C). Grease two 9x5x3-inch loaf pans; set aside. 2. Combine all ingrediants, mixing until just combined; do not over mix. Spoon into prepared pans and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.
