1 c. butter
2 c. sugar
5 eggs
2 tsp. baking powder
1 c. milk
1 lb. or 4 c. cookie or graham cracker crumbs
1 c. flaked coconut
1 c. crushed pineapple

Cream butter with sugar until smooth. Add eggs and milk, blending into creamed mixture. Combine baking powder, crumbs and coconut. Mix together with the creamed mixture, alternating with the crushed pineapple. Spread in a jelly roll pan. Bake at 375 degrees for 40 to 50 minutes. Cool. Cut into 24 squares, serve with whipped topping garnish.