Pineapple Cake

1 can (20 oz / 560 g) crushed pineapple
2-1/2 cups (600 ml) all-purpose flour
1-1/2 teaspoons (7.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1.25 ml) salt
1/2 cup (120 ml) butter, softened
1 cup (240 ml) granulated sugar
2 eggs
3/4 cup (180 ml) packed brown sugar
3/4 cup (180 ml) chopped pecans
3/4 cup (180 ml) coconut

Grease a 13x9-inch (33x23-cm) baking pan; 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 mixure, 
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 F (180 C) oven about 35 minutes or until toothpick
inserted in center comes out clean.  Serve warm.

Makes 12 to 16 servings.

Per serving: 378 cal., 16 g total fat (7 g sat. fat), 57 mg chol.,
 251 mg sodium, 57 g carbo., 2 g fiber, 5 g protein