Ingredients
- 1/2 pound butter
- 2 cups sugar
- 5 eggs
- 2 tablespoons baking powder
- 4 cups graham cracker crumbs
- 1 cup evaporated milk
- 2 teaspoons vanilla
- 1 1/2 cups shredded coconut
- 1/2 cup butter
- 1 can (8 oz.) crushed pineapple, well drained
- 2 tablespoons flour
- 1 pound powdered sugar
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Make it step by step
- Cream butter and gradually add sugar beating constantly. Add eggs and beat well. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition. Beat 2 minutes. Add vanilla and coconut. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool.
- Melt butter in saucepan. Add flour and stir well. Add pineapple. Cook until thickened. Add sugar, nuts and coconut. Spread between and on top and sides of each layer cake.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.