1/2 c. Crisco
2 sticks butter
2 1/2 c. sugar
6 eggs
3 1/4 c. unsifted flour
1 tsp. baking powder
1/4 c. milk
3/4 c. crushed pineapple with juice
1 c. shredded coconut
1 c. chopped pecans
1 tsp. vanilla

Cream Crisco, butter and sugar. Add eggs, mix well. Combine sifted flour with baking powder. Combine mixtures, alternating with milk. Stir in pineapple, coconut, pecans and vanilla. Blend well. Pour into bundt or tube pan. Bake at 325 degrees for 1 1/2 hours.