2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon dried minced lemon peel
3/4 cup sweetened flaked coconut
1 cup crushed pineapple (spooned out of the can, with some juice)
2 tablespoons Kahlua
1/4 cup milk
Glaze (see recipe)
In bowl, combine flour, baking powder, baking soda and salt. Set aside.
In another bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add lemon peel, coconut, pineapple, Kahlua and milk. Mix well.
Slowly add dry ingredients to butter mixture. Add in 1/2 cup portions, mixing well after each addition.
Preheat oven to 350 degrees. Grease bottoms of 4 tea-sized (6-by-3-inch) loaf pans. Divide batter among pans and bake 25 minutes or until done.
While breads bake, prepare glaze.
When loaves are done, remove from oven and place on cooling rack. Pour glaze over breads while still warm. Let breads cool in pans. Cool then remove from pans. Make 4 breads.
Glaze
1/2 cup sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua
Combine sugar, juice and Kahlua in saucepan. Cook over low heat until sugar dissolves, 4 to 5 minutes. Remove from heat and set aside until breads are done.