1-1/2cans, 14oz. each crushed pineapple with juice
1/3cupcanola oil
2eggs, lightly beaten
1tspvanilla
½cupchopped pecans
confectioner’s sugar for garnish
Rum Butter Sauce (optional)
1cupunsalted butter
1cupbrown sugar
¼tspsalt
¼cupspiced rum
1Tbspvanilla
2Tbsppowdered sugar
Instructions
Preheat oven to 350ºF. Spray a 9”x13” baking dish with nonstick spray.
Spread coconut out on a parchment-lined baking sheet. Toast in prepared oven about 6-8 minutes, stirring occasionally, until brown. Set aside to cool completely.
In a large bowl whisk together flour, sugars, salt and baking soda. Add pineapple and its juice, oil, eggs and vanilla; stirring to combine (do not over mix). Fold in pecans and toasted coconut.
Pour batter into prepared pan and bake for 35-45 minutes, until a toothpick inserted into the centre comes out clean. Serve sprinkled with confectioner’s sugar and a drizzle of Rum Butter Sauce, if using.
RUM BUTTER SAUCE (optional)
In a heavy-bottom pan melt butter over medium-low heat.
Add sugar and salt, cook stirring constantly for 6 minutes until sugar is dissolved and mixture is smooth.
Remove from heat and stir in rum, vanilla and powdered sugar.