1/2 lb. butter
2 c. sugar
5 eggs
1 lb. graham crackers, crushed
2 tsp. baking powder
2/3 c. milk
1 sm. can coconut
1 c. pecans, chopped

Cream butter; add sugar gradually beating all the while until mixture is light and fluffy. Add eggs, one at a time; beat well after each addition. Add cracker crumbs and baking powder to creamed mixture, alternately with milk. Blend in coconut and nuts. Pour batter into 3 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 25 to 30 minutes.

CREAM CHEESE GLAZE:

1/4 lb. butter
1 (3 oz.) pkg. cream cheese
1 lb. confectioners sugar
1 sm. can crushed pineapple, drained

Let butter and cream cheese soften to room temperature. Combine all ingredients; mix thoroughly. Fill and frost graham cracker cake. This will make a very soft icing like glaze.