GRAHAM CRACKER CAKE

2 sticks butter
2 c. white sugar
5 eggs
2 tsp. vanilla
1 c. sweet milk
1 tsp. baking powder
1 can coconut
1 can nuts
1 lb. graham cracker crumbs

Cream together butter and sugar. Add eggs, one at a
time. Mix well. Add dry ingredients; mix well. Then add
milk, vanilla, nuts and coconut; mix well. Pour in two 9-inch
greased pans. Bake at 350 degrees for 35 to 40 minutes.

Topping:
1 large can crushed pineapple
1/2 c. sugar
2 Tbsp. cornstarch
Cook together all ingredients until thick. Add 1 cup
coconut and 1 cup nuts. Cool slightly before frosting layers.

GRAHAM CRACKER CAKE

1 box graham crackers
2 c. sugar
2 sticks butter
5 eggs
2 tsp. vanilla flavoring
1 c. sweet milk
1 c. ground nuts
1 c. coconut

Filling:
1 box powdered sugar
1 stick butter
1 can crushed pineapple
(small), drained

Cream butter, sugar and eggs, beating well. Beat in
crumbs with baking powder. Add milk. Add nuts, coconut and
flavoring to mixture. Pour juice over layers. Bake in 3
layers at 375 degrees for 25 or 30 minutes.