½ cup sugar (100 g)
¼ cup butter or margarine, softened (60 g)
2 eggs
1 can (8 oz.) DOLE® Crushed Pineapple, undrained (227 mL)
1/3 cup chopped macadamia nuts or walnuts (50 g)
1 cup flaked coconut, divided (120 g)
2 cups prepared baking mix (240 g)
Vegetable cooking spray

Preheat oven to 350°F (175°C).

Cream sugar and butter in large bowl. Add eggs one at a time; beat well. Add undrained pineapple, nuts and 1/2 cup (60 g) coconut and mix well. Stir in baking mix until just blended.

Pour batter into 9 x 5 inch loaf pan, sprayed with vegetable cooking spray. Sprinkle and lightly press remaining 1/2 cup (60 g) coconut into top of cake.

Bake 50 minutes or until top is golden brown or wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan and cool slightly on wire rack. Serve warm.