Preheat oven to 350 degrees. Spray a 9 inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix and SPLENDA. Add 1 can undrained pineapple, half and half, egg, margarine, 2 tablespoons pecans, and 1 teaspoon coconut extract. Mix gently just to combine. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes or until a toothpick inserte in center comes out clean. Place pan on a wire rack and allow to cool completely. Drain remaining can crushed pineapple well. In a medium bowl, gently combine crushed pineapple and whipped topping. Stir in remaining 1/2 teaspoon coconut extract. Sprinkle remaining 2 tablespoons pecans and coconut evenly over top. Cut into 8 servings. Refrigerate leftovers.

Each serving equals:

HE: 1 Bread - 1 Fat - 1/2 Fruit - 1/2 Slider - 6 Optional Calories

204 Calories - 8 gm Fat - 3 gm Protein

30 gm. Carbohydrate - 321 mg. Sodium - 43 mg. Calcium - 1 grm Fiber

Weightwatcher: 5 points

DIABETIC EXCHANGES: 1-1/2 Starch/Carbohydrate - 1 Fat - 1/2 Fruit