This cake utilizes graham cracker crumbs combined with flaked coconut and pecans instead of flour in this cake.

Ingredients

• 1 cup butter or margarine softened
• 2 cups sugar
• 5 large eggs
• 1 teaspoon baking powder
• 3/4teaspoon baking soda
• 1 cup milk
• 1 (3-1/2 ounce) can flaked coconut
• 1 cup pecans, chopped
• 1 (13-1/2 ounce) package graham cracker crumbs
• Pineapple Frosting

Directions:

Grease three 9 inch round cake pans; lline with wax paper.  Grease and flour wax paper.  Set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition.  Add baking powder and soda to butter mixture; beat well.  Gradually add milk, beating until blended.  Stir in coconut and pecans.  Gradually add crackers crumbs, beating until blended.  Pour batter into preparedpans.

Bake at 350 degrees for 24 to 30 minutes or until wooden pick inserted in the center comes out clean.  Cool in pans on wire racks 5t minutes; remove from pans, and let cool completely on wire racks.  Spread Pineapple Frosting between layers and on topof cake.  Yield one 3-layer cake.

Pineapple Frosting

• 1 (20-ounce)can crushed pineapple, drained
• 3/4 cup butter or margarine melted
• 1 (16-ounce) packagepowdered sugar, sifted

Press pineapple between paper towels to remove excess moisture.  Set aside.

Beat butter and sugar at medium speed with and electric mixer.  Add pineapple, and beat until spreading consistency.  Yield 2 3/4 cups.