Pina Colada Bread

Heat oven to 350°F. Lightly coat six 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl; set aside 2 tablespoons.

Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in small bowl; stir into batter. Divide evenly among pans.

Bake in 350°F oven 35 to 40 minutes or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack 10 minutes. Turn breads out onto rack; let cool.

Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut.