30 sq. graham crackers
1 c. sugar
1 c. melted butter (oleo)
1/2 c. milk
1 egg, beaten
1 can coconut
1 c. chopped pecans
1 c. graham cracker crumbs

Line bottom of 9x3 pan with unbroken graham crackers. Combine butter, sugar, milk and egg. Cook on low heat stirring constantly until boiling. Remove from heat. Add coconut, pecans and graham cracker crumbs. Spread over layer crackers. Top this with another layer of crackers.

FROSTING:

1/2 c. soft butter
6 tbsp. cream or milk
2 c. powdered sugar
1 tsp. vanilla
1/4 c. pecans

Frost and refrigerate. (Cake needs to be refrigerated overnight for graham crackers to soften.)