Hawaiian Dessert Loaf Yield: 2-9 x 5 in. loaves

5 jars (3 1/4 oz size) macadamia nuts, chopped
2 cans (15 1/2 oz size) crushed pineapple,well drained
1 1/2 C sweetened flaked coconut
1 C plus 2 T flour
1 C plus 2 T sugar
1 tsp baking powder
3/4 tsp salt (eliminate if salted nuts are used)
5 eggs
1 1/2 tsp vanilla

Preheat oven to 350 deg. Grease loaf pans & cover bottom
with wax paper or greased heavy brown paper cut to fit.
Mix chopped nuts, pineapple & coconut in a large bowl.
Sift flour, salt & baking powder over mixture. Add sugar
& mix gently to coat all nuts & fruit. In a separate
small bowl, beat eggs until foamy. Stir in vanilla & pour
over mixture in large bowl. Stir w/a wooden spoon until
thoroughly mixed. Spoon into pans & bake approximately
1 hr. Turn loaves out on wire rack to cool. Wrap in
plastic wrap or aluminum foil & store in refrigerator or
freezer. This mixture can be baked in miniature loaf pans
for very attractive gifts or in cupcake pans (especially
the small ones). The small "tarts" can then be packed in
tins for gift giving.

Tropical Delight Yield: 3-9 in. layers

Batter

3 C all purpose flour
2 C sugar
1/2 tsp salt
1 tsp baking soda
1 1/4 tsp cinnamon
3 eggs, beaten
1 1/2 C salad oil
2 tsp vanilla
1 (8 oz) can crushed pineapple, w/juice
1 C chopped pecans
2 C chopped bananas

Filling/Frosting

1 (8 oz) pkg cream cheese, softened
1/2 C butter or margaine
1 1/2 tsp vanilla
1 lb confectioner's sugar
1/2 C pecans, finely chopped for top of cake

Preheat oven to 350 deg. Grease & flour 3-9 in. pans & set
aside. Combine flour, sugar, salt, soda & cinnamon in a
large bowl. Stir in beaten eggs & salad oil (DO NOT BEAT),
stirring until dry ingredients are moist. Stir in remaining
ingredients, mixing well. Divide batter evenly between 3
pans & bake 25 to 30 minutes or until a cake tester comes
out clean. Cool on rack for 10 to 12 minutes before
removing from pans. Allow to cool completely before filling
& frosting.

To prepare filling/frosting, beat together cream cheese,
butter & vanilla until smooth & creamy. Add confectioner's
sugar & beat until light & fluffy. Use approximately 1/2 of
the mixture between the layers of the cake & the other 1/2
to frost the cake. Sprinkle chopped nuts on top of cake.