Pineapple-Coconut Loaf Cake

Note: this recipe will make two loaf cakes

Ingredients:

2 cans (15.5 ounces) crushed pineapple, undrained

1/2 cup butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs, at room temperature

2 1/2 cups self-rising flour

1 can (3.5 ounces) flaked coconut

1 cup chopped pecans

1 teaspoon vanilla extract

2 cups confectioners' sugar

1/4 cup flaked coconut, toasted

1/4 cup chopped pecans, toasted

Directions:

Drain the pineapple, reserving 1/4 cup of the juice. Set it aside for later.

Beat the butter at medium speed with electric mixer until creamy; gradually add the two sugars, beating well. Add eggs, one at a time, beating after each addition.

Add flour, mixing well. Stir in the pineapple, coconut, pecans and vanilla.

Spoon batter into 2 greased and floured 8.5" x 4.5" x 3" loaf pans. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from pans and let cool on wire racks.

Combine the powdered sugar and reserved juice. Drizzle this mixture over the cakes. Sprinkle with toasted coconut and toasted pecans.