1 cup margarine
1 1/2 cups dry all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup butter or margarine, melted
2 eggs
1 teaspoon vanilla extract
1 1/3 cups uncooked eggnog
1/4 cup finely chopped almonds
1 cup flaked coconut for decoration
1 (10 ounce) package rolled oats
2 large fresh or frozen strawberries, sliced into 1/2 inch rounds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream margarine and 1 1 1 1/2 cup sugar until smooth. Beat in the baking powder, then stir in the butter. Beat in the eggs one at a time, beating well with each addition. Combine the flour, sugar and baking powder; stir into the creamed mixture. Roll the dough into 1 inch balls. Place 1 teaspoon of chopped almonds in the center of each ball. Roll each oval in the top and bottom extending from an outer edge to about 1/2 inch from the center. Place 1/3 cup of fruit in the center of each cap. Place 1 cup of the fruit in the center of each pineapple. Roll the center of each pineapple over in half, then strip the arms down and wrap the outside of the pineapple around the fruit. Place strawberries and pecans on top of the fruit.
In a medium bowl, beat 1 cup milk and 1/2 cup vanilla extract in a medium bowl. Stir together eggnog and almonds; pour mixture over lemon-and-nut pineapple cap. Cover tightly with plastic wrap or plastic wrap to prevent excessive browning.
Bake at 350 degrees F (175 degrees C) for 1 hour or until golden and center is almost completely filled. Drain on paper towels. Serve warm.