1 (13 oz.) pkg. graham cracker crumbs
2 sticks butter, melted
1 c. milk
1 c. chopped pecans
2 c. sugar
4 eggs
2 tsp. baking powder
1 can coconut

Combine, beat well, pour into 9x12 pan. Bake 350 degrees 45 minutes. Remove from oven while cake is still hot. Pour 20 ounce can crushed pineapple, juice and all, over cake. Let soak in. When cool, frost.

FROSTING:

1 (8 oz.) pkg. cream cheese
1 stick butter, softened
1 box 10 XX sugar
1 tsp. vanilla

Combine; beat until smooth, spread on cake. Top with pecans (optional).