- 3 eggs
- 1/2 cup vegetable oil
- 1 teaspoon dark rum, or rum flavoring
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 cups canned crushed pineapple, drained
- 1/2 cup dried cherries
- 1 1/3 cups toasted coconut
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
- Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.