Step 1

Preheat oven to 350ºF. Spray a 9”x13” baking dish with nonstick spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a heavy-bottom pan melt butter over medium-low heat.

Step 6

Add sugar and salt, cook stirring constantly for 6 minutes until sugar is dissolved and mixture is smooth.

Step 7

Remove from heat and stir in rum, vanilla and powdered sugar.