Pineapple Macadamia Fruitcake

5 C. candied pineapple chunks
1 1/2 C. salted Macadamia nuts
1 C. flaked coconut
1/4 C. flour
1 1/2 C. sugar
3/4 C. butter or margarine, softened
5 eggs
2 T. milk
1 T. pineapple extract
1 tsp. vanilla extract
1 3/4 C. flour

Preheat oven to 300�F. Grease three 8 x 5-inch loaf pans. Line with wax paper and grease the paper. In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated; set aside.

In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, pineapple flavoring and vanilla extract. At low speed, beat in flour until well blended. With a wooden spoon, stir in fruit-nut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter.

Bake for 1 1/4 hours, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes.

Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving.

Store in refrigerator up to 1 month or in freezer up to 3 months.