A rich, dense, and unique layer cake from ‘Faye.’ This cake uses graham cracker crumbs and coconut instead of flour, and is topped with a simple, sweet crushed pineapple frosting.
Author
Faye
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1/2 lbs. (2 sticks) | Butter |
| 2 C. | Sugar |
| 5 | Eggs |
| 1 pkg. | Graham Crackers, crushed |
| 1 (7oz.) pkg. | Flaked Coconut |
| 2 tsp. | Baking Powder |
| 2 tsp. | Vanilla |
| 1 Cup | Nut Meats (optional) |
| For the Frosting: | |
| 1 stick | Margarine |
| 1 box | Confectioner’s Sugar |
| 1 small can | Crushed Pineapple |
Instructions
Cake
- Preheat oven to 350°F. Grease two 9-inch layer pans.
- Cream butter (shortening) & sugar.
- Add eggs, one at a time, & beat well after each addition.
- Fold in cracker crumbs, coconut, baking powder & vanilla.
- Add nuts last (if using).
- Pour into the 2 - 9 inch greased layer pans.
- Bake at 350°F for 30 to 40 minutes or until tested done with toothpick.
- Cool completely.
Pineapple Frosting
- Cream margarine & confectioner’s sugar.
- Blend in the (undrained) small can of crushed pineapple.
- Pour onto the cooled layers to frost.
Note
The card notes the frosting “freezes nicely.”
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