Sunday, October 14, 2012
Pineapple Coconut Graham Cake
1 cup (2 sticks) butter, softened
2 cups sugar
1 pound box graham crackers, crushed
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 cup coconut
1 cup nuts, chopped
Preheat oven to 350 degrees. Mix butter and sugar until creamy. Add eggs one at a time mixing well after each. Add graham crackers, baking powder, milk and vanilla. Blend well. Stir in coconut and nuts. Pour evenly into 9 x 13 x 2" baking dish sprayed with non-stick spray. Bake 35-40 minutes or until done in center. If the cake starts browning too fast, cover lightly with foil.
1 box powdered sugar
1 stick butter, melted
1 small can crushed pineapple, well drained
Mix sugar, butter and pineapple. Spread evenly over cake while still warm. Garnish with nuts and coconut.
Comment: I found this recipe in an old vintage cookbook that had no directions! Only ingredients. I played with it hoping that I would get it right the 1st time. I did. I've made it since and have made several changes each time. If you aren't a graham cracker fan you can use a box of crushed vanilla wafers. And add extra flavor by adding a few well drained, chopped cherries to the cake as well as the garnish. This is a rich cake but so delicious.