1 (8 oz.) can crushed pineapple
1/2 c. brown sugar
3/4 c. butter
1 tsp. cinnamon
1 tsp. light corn syrup
1/2 c. shredded coconut
1 1/2 c. bananas (sliced)
2 c. unsifted flour
1/2 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/4 c. milk
1/4 c. water
3 eggs

Cook crushed pineapple, brown sugar, 1/4 cup butter, cinnamon and light corn syrup over medium heat until mixture starts to boil. Spoon into an ungreased 9 inch square pan. Sprinkle with coconut and top with banana slices. Combine 1/2 cup flour, sugar, salt and UNDISSOLVED yeast. Heat milk, water and 1/2 cup butter until very warm (120 to 130 degrees).

Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add eggs and remaining flour and beat at high speed 2 minutes. Spoon carefully over fruit mixture.

Cover; let rise until doubled, about 1 hour. Bake at 375 degrees for 35 to 40 minutes or until done. Let stand in pan for 15 minutes. Remove from pan, serve warm. If desired garnish with sliced maraschino cherries.