Preheat oven to 350°F / 177°C.

Process nuts in food processor.

Process pineapple in food processor, if using sliced or chunk pineapple, leave a few of the pieces pea sized or so. Place in a colander to further drain. Press down with a fork or your hand to drain further.

Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.

Mix flour with baking soda, salt, nutmeg. ginger. Set aside.

Beat eggs in mixing bowl. Add sugar and beat until frothy, about 1 minute.

Add pineapple and orange and combine.

Add dry ingredients about 1 cup at a time, just until mixed..

Incorporate Coconut and nuts to the batter by hand.

Spray loaf pans with no stick spray.

Fill loaf pans 2/3 full.

Bake 45 minutes - 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.

Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.

These freeze well but crust will get slightly soggy. To freeze. wrap in plastic wrap and then in foil or freezer paper.