2 sticks of butter
2 c. white sugar (granulated)
5 eggs
1 lb. box graham crackers, crushed or graham cracker crumbs
1 c. sweet milk
1 tsp. baking powder (or a little more)
2 tsp. vanilla
1 fresh coconut or 1 can flaked coconut
1 c. chopped nuts

Cream sugar and butter. Add eggs. Combine dry ingredients and add alternately with milk. Add coconut and nuts. Bake in 3 layers for 35 minutes at 350 degrees. (I bake at 325 degrees a little longer.) Grease pans, flour the sides. Let cake cool thoroughly before putting the icing on.

TOPPING:

1 lg. can crushed pineapple
1 1/2 c. granulated sugar
2 tsp. cornstarch (I use about 4)

Mix this and cook several minutes until thickened. Spread between and on top of layers.