TRIM crust from bread, and discard. Cut bread into 1/2 inch cubes and place on a baking sheet. BAKE at 375 degrees for 10 to 12 minutes or until toasted. BEAT cream cheese at medium speed with an electric mixer until smooth; add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. (Batter will be slightly lumpy). Stir in milk, pineapple and coconut; fold in bread cubes. Spoon into a lightly greased 1 1/2 quart baking dish. BAKE at 375 degrees for 30 minutes or until a knife inserted in center comes out clean. Serve with Coconut Sauce. Yield: 8 servings. COCONUT SAUCE: POUR cream of coconut through a wire mesh strainer into a small bowl, discarding any particles. Whisk in sour cream. Yield: about 2 cups. Southern Living Posted to Bakery-Shoppe Digest V1 #495 by Perry Greene
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|Serving Size: 1 Serving (2867g)|
|Recipe Makes: 1|
|Calories from Fat: 2980 (62%)|
|Amt Per Serving||% DV|
|Total Fat 331.1g||441 %|
|Saturated Fat 175g||875 %|
|Monounsaturated Fat 86.4g|
|Polyunsanturated Fat 28.1g|
|Cholesterol 6615.4mg||2036 %|
|Sodium 4367.4mg||151 %|
|Potassium 4359.4mg||115 %|
|Total Carbohydrate 236.7g||70 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 222.4g|
|Protein 244.2g||349 %|
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Calories per serving: 4819
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