GRAHAM FRUIT CAKE

1 cup butter, softened
2 cups sugar
5 eggs
2 teaspoons vanilla extract
1 (14 to 14 1/2 ounce) package 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 (recipe follows)
pineapple, maraschino cherry halves, and coconut, optional garnishes

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 degrees for 35 to 40 minutes. Cool and frost with Pineapple Frosting.

PINEAPPLE FROSTING

1/2 cup butter, softened
1 (12 to 15 ounce) can crushed pineapple, well drained (about 1 1/2 cups)
1 (1 pound) box confectioners' sugar (about 3 3/4 cups, unsifted)

Cream butter; beat in drained pineapple and confectioners' sugar.

Frost cake and garnish with pineapple pieces, cherry halves, and more coconut, if desired.