Pineapple-Coconut Coffee Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup firmly brown sugar packed
• 0.5 cup butter softened
• 2 large eggs 
• 2.5 cups flour all-purpose
• 1 cup granulated sugar 
• 1.3 cups pecans divided toasted chopped
• 40 ounce dole pineapple divided crushed canned
• 2 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup coconut or sweetened flaked
• 3.5 ounce coconut or sweetened flaked canned
• 1 teaspoon vanilla extract 

Equipment

• oven
• hand mixer

Directions

1. Drain pineapple, reserving 2 tablespoons juice; set pineapple and reserved juice aside.
2. Beat butter at 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. Stir in 1 1/2 cups drained pineapple, 3 1/2-ounce can coconut, 1 cup pecans, and vanilla.
5. Spoon batter into 2 greased and floured 8-inch round cakepans.
6. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
7. Stir together powdered sugar, remaining pineapple, reserved juice, remaining chopped pecans, and 1/4 cup coconut.
8. Spread evenly over cakes.
9. Broil 5 1/2 inches from heat 3 to 5 minutes or until lightly browned and bubbly. Cool completely in pans on wire racks.