Pineapple-Coconut Coffeecake

Make 2

2 cans Dole crushed Pineapple, divided
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large eggs
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 (3 1/2 ounce) can sweetened flaked coconut
1 1/4 cups chopped pecans, toasted and divided
1 tsp vanilla
2 cups powdered sugar
1/4 cup sweetened flaked coconut

1. Drain pineapple, reserving 2 tbsp juice; set aside.

2. Beat buter at medium speed wiht an electric mixer until creamy; gradually add sugar and
brown sugar, beating well. Add eggs, one at a time, beating after each addition.

3. Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir
in 1 1/2 cups drained pineapple, 1 can coconut, 1 cup pecans, and vanilla.

4. Spoon batter into 2 greased and floured 8 inch round pans.

5. Bake at 350 for 35-40 minutes or until toothpick comes clean.

6. Stir together powdered sugar, remaining pineapple, reserved juice, remaining pecans, and 1/4 cup
coconut. Spread evenly over cakes.

7. Broil 5 1/2 inches from heat 3 to 5 minutes until bubbly. Cool completely in pans on wire racks.