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GRAHAM CRACKER CRUMB CAKE 
Makes one 3 layer cake.:

1/2 lb. butter
2 c. sugar
5 eggs
2 tbsp. baking powder
4 c. graham cracker crumbs
1 c. evaporated milk
2 tsp. vanilla
1 1/2 c. shredded coconut

Cream butter and gradually add sugar beating constantly. Add eggs and beat well. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition. Beat 2 minutes. Add vanilla and coconut. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool.

ICING:

1/2 c. butter
1 can (8 oz.) crushed pineapple, well drained
2 tbsp. flour
1 lb. powdered sugar
1 c. shredded coconut
1/2 c. chopped pecans

Melt butter in saucepan. Add flour and stir well. Add pineapple. Cook until thickened. Add sugar, nuts and coconut. Spread between and on top and sides of each layer cake.
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