Pineapple Coconut Graham Cake

1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
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. 

Icing
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.