|Canned crushed pineapple in juice||20 Ounce (1 Can)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Egg replacer powder||2 Teaspoon (Or Dry Egg Replacer)|
|Cake flour||3 Cup (48 tbs)|
|Chopped macadamia nuts/Chopped pecans||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
|Sour cream||2 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
Preheat oven to 350° F.
Grease a 9 x 13-inch baking pan.
Drain pineapple in a colander over a wide bowl, pressing out all excess juice. Reserve juice. Set pineapple aside.
Cream butter and sugar together in a large mixing bowl. Add sour cream, vanilla extract and reserved pineapple juice. Mix well.
Sift baking powder, baking soda and dry egg replacer with cake flour. Gradually add to creamed mixture, then beat at medium-high speed for 2 minutes.
Fold in nuts, coconut and crushed pineapple.
Turn batter into pan and place in preheated oven at once. Bake for 30 to 45 minutes until top is golden and cake begins to pull away from the sides of the pan.
Leave cake in pan and cool on a wire rack.
Mix topping ingredients together in a small bowl. Spread topping over cooled cake.