Pineapple Cake

1 20-ounce can crushed pineapple
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
3/4 cup packed brown sugar
3/4 cup chopped pecans
3/4 cup coconut

Grease a 13x9x2-inch baking pan or dish; set aside.

Drain pineapple, reserving juice.

Combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat the butter with an electric mixer on medium to high
speed for 30 seconds. Add granulated sugar; beat until fluffy. Add eggs; beat until smooth. Add flour mixture and reserved pineapple juice alternately to beaten mixture, beating at low speed after each addition just until combined. Fold in pineapple. Spread batter in prepared pan.

Combine brown sugar, pecans and coconut. Sprinkle over batter. Bake in a 350� oven abut 35 minutes or until toothpick inserted in center comes out clean. Serve warm.

AUTHOR: Bev