Soak the corn husks in warm water for at least 30 minutes.
The longer, the better.
Be sure to completely submerge the corn husks in water.
In a large mixer, whip the shortening until light and fluffy.
About 2 minutes on high.
Slowly add the masa harina (or corn flour).
Add the sugar, baking powder, and cinnamon.
Mix on low for 1 minute or until fully incorporated.
Separate the diced pineapple and juice from the can.
Set the diced pineapple fruit aside until ready to use.
Slowly drizzle the pineapple juice from the can and 1/2 cup water into the masa mixture.
Mix on low for 1-2 minutes or until fully mixed.
By hand, scrape the sides and bottom of the bowl.
Mix to combine.
Add the pineapple, raisins, peanuts, and shredded coconut.
Mix until everything is fully combined.
Drain and shake off any excess water from the corn husks.
Add a spoonful of the masa mixture to the center of a corn husk.
Fold one side in.
Fold the other side over.
Find the point where there is no more masa on the top of the corn husk.
Fold the pointy top over to the center of the tamal.
Set aside and repeat until there is no more masa and/ or corn husks.
Add hot water to the bottom of the steamer.
Carefully assemble tamales inside the steamer.
Cook on low for 1 1/2 hours.
Check water after 1 hour.
If it needs more water, add more water.
The tamales can take up to 2 hours to cook.
Check to see if the tamales are ready after 1 1/2 hours.
The tamales are ready when the masa pulls away from the corn husk easily.
Once you have turned off the heat, let the tamales sit for 30 minutes.