Pineapple Coconut Coffee Cake

Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.

• Ready In: 1 hr
• Serves: 16
• Yields: 2 Cakes

Ingredients

• 2 (20 ounce) cans crushed pineapple
• 1⁄2 cup margarine or 1⁄2 cup butter, softened
• 1  cup granulated sugar
• 1  cup  firmly packed brown sugar
• 2  large eggs
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 (3 1/2ounce) can sweetened flaked coconut
• 1 1⁄4 cups  chopped pecans, toasted
• 1  teaspoon vanilla extract
• 2  cups powdered sugar
• 1⁄4 cup  additional sweetened flaked coconut

Directions

1. Drain pineapple, reserving 2 tablespoons of juice, set pineapple and reserved juice aside.
2. Beat butter at a medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well.
3. Add eggs, one at a time, beating after each addition.
4. Combine flour and next 3 ingredients; gradually add to butter mixture, beating well.
5. Stir in 1 1/2 cups drained pineapple, 3 1/2 oz can coconut, 1 cup pecans, and vanilla.
6. Spoon batter into 2 greased and floured 8-inch cake pans.
7. Bake at 350°F for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
8. Cool in pans on wire racks for 10 minutes.
9. Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
10. Spread evenly over cakes. Broil 5 1/2 inches from heat for 3-4 minutes, or until lightly browned and bubbly.
11. Cool completely in pans on wire racks.