Fruity Bundt Cake

Prep Time: approx. 30 Minutes
Cook Time: approx. 1 Hour 30 Minutes
  " This cake is so moist and delicious!
The pecans and coconut may be omitted if preferred. "

Ingredients
3 cups all-purpose flour 
1 teaspoon salt 
1 teaspoon baking soda
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
2 cups white sugar
  1 1/2 cups vegetable oil 
3 eggs
1 (8 ounce) can crushed pineapple with juice
3 teaspoons vanilla extract
  1 cup fresh blueberries
2 bananas, peeled and diced 
1 cup chopped pecans
1/2 cup flaked coconut

Directions
1.  Preheat oven to 350 degrees F (175 degrees C).
Process coconut in blender until powdered.
Grease pan with butter and sprinkle with powdered coconut.
2.  In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg.
Set aside.
3.  In a medium bowl, combine sugar, oil, eggs and vanilla.
Beat until smooth.
Add flour mixture and mix by hand until combined.
Gently stir in berries, bananas and pecans.
Pour into prepared pan.
4.  Bake at 350 degrees F (175 degrees C) for 1 1/4 to 1 1/2 hours or until a toothpick inserted into middle of cake comes out clean.
Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely. Makes 1 - 10 inch Bundt pan