Easter Cake

1/2 c. Crisco
2 sticks margarine
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, margarine 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.

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