1 can (8 ounces) crushed pineapple, drained (reserve juice)
1/2 cup shredded coconut
1 tablespoon freshly grated lemon peel
1 tablespoon freshly grated orange peel
1 cup powdered sugar
2 tablespoons reserved pineapple juice
Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water and butter until very warm (120° to 130°F); gradually add to the flour mixture. Add eggs. Beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add remaining flour and beat 2 minutes at high speed.
Mix pineapple, coconut and peels into the batter. Spoon into an 8 x 8-inch greased pan. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake in a preheated 350°F oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool cake for 15 to 20 minutes.
For glaze, stir together powdered sugar and juice in a small bowl. Drizzle over warm cake.