Easter Special Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or rectangular baking pan.

Combine Crisco and butter in a large mixing bowl, then cream together until light and fluffy, about 2-3 minutes.

Gradually add sugar to the creamed mixture and beat until well combined and pale, approximately 3-4 minutes.

Add eggs one at a time, beating well after each addition to fully incorporate.

In a separate bowl, whisk together flour and baking powder.

Alternately add the flour mixture and milk to the egg mixture in batches, beginning and ending with flour, stirring until just combined after each addition.

Fold in the undrained crushed pineapple, coconut, pecans, and vanilla until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and smooth the top with a spatula.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before turning out onto a wire rack to cool completely.