Grease or butter and dust with flour loaf pan. (Can also use a Bundt pan).

Sift together flour, baking powder and salt. Beat butter and Crisco together with sugar until creamy and light.

To the butter/Crisco mixture, alternately add the milk and flour mixtures (first milk, then flour, then milk, etc.) until no more flour/milk remains. Add eggs one at a time, beating briefly after each egg is added (about 90 seconds total).

Add vanilla and lemon and mix well (about 60 seconds). After batter is thoroughly mixed, fold in pineapple and coconut with a spatula. Do not beat any more to avoid a tough cake.

Bake at 325°F for about 1 1/2 hour or until a wooden pick inserted in center of cake comes out clean..