Pineapple Coconut Tea Cake - Instructions
Pre-heat oven to 325 F. Grease and flour 2, 9x5-inch loaf pans.
In medium bowl, sift together flour, baking powder and salt.
In a large mixing bowl, using a stand mixer or hand mixer, cream together shortening,
butter and sugar. Add vanilla and eggs, and stir to combine. Add 1/3 of the flour
mixture and mix until just combined. Stir in 1/2 cup of milk. Add 1/2 of remaining
flour mixture and mix until just combined. Stir in remaining milk. Add remaining flour
and mix until just combine. Fold in pineapple and 3/4-cup coconut.
Divide batter between prepared pans. Sprinkle pineapple tidbits and remaining coconut
over the top of both cakes.