Hawaiian Paradise Pineapple Cake

There's no flour in this cake- it's all graham cracker crumbs.. very dense and unusual. Fill the pan to the top, it won't rise like a cake will. Best made a day ahead if you can.

Cream 1/2 lb butter with 2 c. sugar. Add 1 tsp vanilla, 2 tsp baking powder, 16 oz graham cracker crumbs, and 1 c milk. Then add 5 well-beaten eggs and 1 small can drained crushed pineapple, ( save the juice) 1 c, coconut, and 1 to 1-1/2 c chopped nuts. Mix well. Put in a Bundt or tube cake pan, bake in preheated 250 oven for about 70 minutes. Cool and frost.

Frosting: Cream 1/2 c butter with 16 oz powdered sugar, then add a dash of salt and as  much of the pineapple juice as  needed to spread the icing over the top- let it drip down. sprinkle with a few chopped nuts or bits of candied pimeapple.