2 1/2 cups ROGERS ALL PURPOSE FLOUR
1/2 cup coconut
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine, melted
1/2 cup sugar
1 1/2 cups crushed pineapple with juice
1 tsp. vanilla
2 tbsp. coconut
Preheat oven to 350°F (180°C).
Combine flour, coconut, baking powder, baking soda and salt; set aside.
Melt butter. Add eggs, sugar, pinapple and vanilla and stir well. Add liquids to dry ingredients all at once and stir just until blended.
Turn batter into a greased 9″ x 5″ (2 L) loaf pan. Sprinkle with 2 tbsp. (25 mL) coconut and press lightly into batter.
Bake 55 – 60 minutes.