1 lb. graham crackers
2 sticks butter
5 eggs
2 c. sugar
1 (7 oz.) pkg. coconut
1 c. nuts, optional

TOPPING:

1 (16 oz.) can crushed pineapple with juice
1 box confectioners' sugar
2 sticks butter

Crush graham crackers with rolling pin. Do not use bought graham cracker crumbs. Melt butter - add crumbs, butter, eggs, sugar, coconut and nuts. Mix until all ingredients are moist. Bake in ungreased 9 x 12-inch pan for 50 to 55 minutes at 350 degrees.

TOPPING: Bring to a hard boil and boil for 3 minutes pineapple, confectioners' sugar, and butter.

When cake is done, pour topping over cake while cake and topping are both hot. Let set until cold and serve. Very rich excellent for Holidays. It was a favorite at get togethers, for Christmas and Easter.