source

Ingredients:

2 (15 ½ oz) cans crushed pineapple
½ c. butter, softened   
1 c. sugar
1 c. firmly packed brown sugar
2 large eggs
2 ½ c. all-purpose flour   
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 ½ oz of flaked coconut
¼ c. toasted flaked coconut
1 c. chopped pecans or almonds
¼ c. toasted chopped pecans or almonds
1 tsp vanilla extract
2 c. sifted powdered sugar

Method :
 
1. Drain pineapple, reserving ¼ cup of juice.
2. In a large bowl, beat butter at medium speed until creamy.
3. Slowly add sugar and brown sugar, beating well after each addition.
4. Add eggs one at a time, beating well after each addition.
5. Add flour, baking powder, baking soda, and salt; mix well.
6. Stir in pineapple, 3 ½ oz of coconut, vanilla, and 1 c. pecans or almonds; mix well.
7. Spoon batter into two greased and flour dusted loaf pans (8 ½ x 4 ½ x3.)
8. Bake at 350 degrees for 55 minutes.
9. Combine powdered sugar and reserved pineapple juice; drizzle over cakes.
10. Sprinkle cakes with toasted coconut and pecans or almonds.
11. Slice and serve!

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For more of my recipes, check out:

BLT Pasta

Smoked Veggie Stuffed Bell Peppers

Cream Cheese Fruit Dip