2 sticks butter
2 c. sugar
5 eggs
1 lb. graham cracker crumbs
2 tsp. baking powder
1 c. milk
1 (3 1/4 oz.) can Angel Flake coconut

Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Mix graham cracker crumbs and baking powder together. Add crumb mixture to creamed mixture along with milk, and mix until well blended. Stir in coconut. Grease and flour three 8 inch cake pans and divide batter evenly. Bake at 350 degrees for 30-35 minutes or until done. Cool cake in refrigerator before icing.

ICING:

1 1/2 sticks butter
1 1/2 lbs. confectioners' sugar
2 eggs
1 tsp. vanilla
2 1/2 c. crushed pineapple with liquid

Blend ingredients, except pineapple, to make icing. Top each layer with pineapple and then icing. Frost cake completely. Serves 12.