In large bowl, cream sugar and butter. Add eggs one at a time; beat well. Add undrained pineapple, nuts and 1/2 cup of the coconut and mix well. Stir in baking mix until just blended.
Pour batter into 9 x 5 inch loaf pan, sprayed with vegetable cooking spray. Sprinkle and lightly press remaining 1/2 cup coconut into top of cake.
Bake at 350°F for 50 minutes or until top is golden brown or wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and cool slightly on wire rack. Serve warm.