Graham Cracker Cake

• 3/4 c. butter or margarine, softened
• 2 c. sugar
• 5 eggs
• 1 (16 oz.) pkg. graham crackers, crushed
• 1 tsp. baking powder
• 1 c. milk
• 1 tsp. vanilla extract
• 1 c. chopped pecans
• 1 (8 oz.) can crushed pineapple, drained
• 1 c. shredded coconut

1. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine graham crackers and baking powder.
4. Add to creamed mixture alternately with milk, beginning and ending with graham cracker mixture.
5. Stir in vanilla, pecans, pineapple and coconut; blend well.
6. Pour into greased and floured 10-inch Bundt pan.
7. Bake at 325u0b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack.

butter, sugar, eggs, graham crackers, baking powder, milk, vanilla extract, pecans, pineapple, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=59092 (may not work)