Pineapple Coconut Coffee Cake
2 (15.25 ounce) cans crushed pineapple
1/2 cup butter, softened
1 cup 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 1/4 cups coconut
1 cup chopped pecans
1 teaspoon vanilla extract
2 cups sifted powdered sugar
1/4 cup reserved pineapple juice
1/4 cup coconut, toasted
1/4 cup chopped pecans, toasted
Preheat oven to 350 degrees F. Prepare a 12-cup Bundt pan with cooking spray (or grease and flour).
Drain the pineapple, reserving 1/4 cup juice; set aside. In a large bowl, beat the butter with an electric mixer until creamy. Gradually add sugar and brown sugar, beat well. Add eggs one at a time, beating after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture, mixing well. Stir in pineapple, coconut, pecans, and vanilla. Spoon batter into the prepared pan, bake for 1 hour or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes. Remove from pan, continue cooling on wire rack.
To make topping: Combine powdered sugar and pineapple juice, mix until smooth. Drizzle over cooled cake. Sprinkle with toasted coconut and pecans.