Combine the 1st 5 ingredients in a large mixing bowl, stir in the coconut and pecans. In another mixing bowl, combine: 3 eggs, beaten 1 cup vegetable oil 2 cups mashed ripe bananas, 1 (8 oz.) can crushed pineapple (drained), 2 teaspoons vanilla extract. Make a well in the center of the bowl of dry ingredients. Add the bowl of wet ingredients to the dry, stirring to combine. Do not beat. Stir just until dry ingredients are completely moistened. Spoon the batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and let cool on wine racks. Yield: 2 loaves. Enjoy!
* The coconut is my own addition, you may use 1 cup pecans, as in the original recipe if you prefer.