A graham cracker cake with coconut and pineapple frosting.
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 package (14 to 14 1/2) ounces graham crackers, finely crushed
- 2 teaspoons baking powder
- 1 cup milk
- 1 can (1 1/3 cups) flaked coconut (reserve a few tablespoons for topping, if desired)
- Pineapple Frosting, below
- pineapple, maraschino cherry halves, and coconut, optional
Preparation:
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add crushed graham crackers, baking powder, milk, and coconut; mix well. Pour mixture into 3 greased and floured 9-inch layer cake pans (or grease and line bottoms with wax paper). Bake at 350° for 35 to 40 minutes. Cool and frost with pineapple frosting.
Pineapple Frosting
-
1 can (12 to 15 ounces) crushed pineapple, or about 1 1/2 cups, well drained
1/2 cup butter, softened
1 box (1 pound) confectioners' sugar (about 3 3/4 cups, unsifted)
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