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Export 10 ingredients for grocery delivery
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.
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