2 c. sugar
1/2 lb. butter, softened
4 eggs
1 c. milk
2 tsp. baking powder
3 1/2 c. graham cracker crumbs
1 c. coconut
1 c. nuts
1 can (20 oz.) crushed pineapple, drained

TOPPING:

1/4 c. butter, softened
2/3 c. brown sugar
1/4 c. milk
1 c. coconut
1 c. pecans, chopped

Preheat oven to 350 degrees. Beat first 6 ingredients together well. Then fold in coconut, nuts and pineapple. Pour into greased 9 x 13 inch pan and bake at 350 degrees for 1 hour. Remove from oven. Mix all topping ingredients together and spread on cake. Return cake to oven and bake 5 minutes or until topping bubbles and is slightly browned.