Remove the corn husk from their packaging and put them in a large pot.

Fill the pot with water and bring to a boil. Then remove the pot from the heat and let the husks soak for a couple of hours.

After the husks have soaked remove them from the pot and shake off excess water. Then let them dry a bit.

Combine the masa harina, ground cinnamon and baking powder in a large bowl and mix well.

Cream the softened butter with the brown sugar and vanilla extract with a mixer.

While continuing to mix add about 1/3 a cup at a time of the masa harina to the butter mixture until you've incorporated all of the masa harina to the butter.

Next add the evaporated milk, regular milk and sweetened condensed milk and the can of crushed pineapple. Mix everything together with a large spoon.

Then add the chopped pecans and shredded sweetened coconut.

Mix well with a large spoon until everything is well incorporated.

Spread about 2 heaping tbs of the masa onto a corn husk.

Fold the sides of the husks in then fold the bottom of the husk up.

Use thin pieces of the corn husks to tie the tamales closed or you ca just flip the tamales over so they don't open.

Repeat with the rest of the corn husks until all the masa is gone.

Fill the steamer with water and put the steamer insert in.

Put the tamales in the pot laying down.

Bring the water in the steamer to a boil then lower the heat to medium.

Cover and cook for one hour.