1/2 pt. whipping cream (sweetened cream but no lemon juice)
1 stick butter
1 c. powdered sugar
1 lg. can crushed pineapple
1 lg. box vanilla wafers
2 eggs

Thoroughly drain pineapple. Melt butter; mix with powdered sugar. Beat eggs well.

Combine sugar and butter, eggs and pineapple. Spread filling between 4 wafers. Spread whipped cream on outside and sprinkle fresh coconut over entire cake except for the bottom.

Color a small amount of coconut green and place in center of cake and top with a split cherry. Yield: Makes 26.