In large mixing bowl, cream butter until light. Gradually blend in sugar. Add eggs; mix well and blend in flour, salt and soda. Stir in drained pineapple, nuts and coconut. Spread in a greased 15 x 10-inch jellyroll pan. Bake at 350 degrees for 25 or 30 minutes. Cool. Cut into bars with sharp knife. If desired, roll bars in confectioners sugar or serve squares with whipped cream or ice cream. I make an icing of margarine, powdered sugar and pineapple juice and brush over the top before cutting into bars. Posted to recipelu-digest Volume 01 Number 310 by "Diane Geary"
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|Serving Size: 1 Serving (2737g)|
|Recipe Makes: 1|
|Calories from Fat: 2281 (31%)|
|Amt Per Serving||% DV|
|Total Fat 253.5g||338 %|
|Saturated Fat 106g||530 %|
|Monounsaturated Fat 101.8g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 4474mg||1377 %|
|Sodium 2787.6mg||96 %|
|Potassium 2483.5mg||65 %|
|Total Carbohydrate 1160g||341 %|
|Dietary Fiber 21.6g||86 %|
|Sugars, other 1138.4g|
|Protein 158.9g||227 %|
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Calories per serving: 7376
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