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Ingredients:
- 1 can (8 ounces) crushed pineapple in juice
- water
- 1 package (16.9 ounces) pecan swirl quick bread mix
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup flaked coconut
Preparation:
Strain juice of the pineapple into a measuring cup, squeezing the pineapple gently to get as much juice out as possible. Add enough water to the juice to make 2/3 cup and set aside.
Empty the swirl mix packet (small clear packet) and the foil pecan packet into a small bowl. Remove 1/4 cup of the mixture to a cup and reserve for topping. To the mixture in the bowl, add the well-drained crushed pineapple and coconut.
In the bowl of an electric mixer, blend quick bread mix (large packet) with eggs and vegetable oil. Beat in reserved juice/water mixture until blended.
Spread about 1 1/2 cups of the batter in the prepared baking pan. Sprinkle the pineapple and coconut streusel mixture over the batter. Evenly spoon remaining batter over the streusel and spread gently to cover much of the streusel. Sprinkle with the reserved 1/4 cup of pecan swirl mixture.
Bake for 35 to 45 minutes, or ntil the top of the cake springs back when lightly touched in the center with a finger.
Serve warm or cool.
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