Graham cracker cake  
  Adapted by Glenn Powell from vanilla wafer cake, AJC    

    shortening & flour ,   for the pan
1   cup   margarine  
2   cups   granulated sugar  
6   large   eggs  
12   ounces   graham cracker crumbs ,   by weight (not 12 liquid ounces)
1/2   cup   milk  
1   7-oz pkg   coconut  
1 1/2   cups   chopped roasted pecans  

Grease and flour a 10-inch tube pan and set aside. Preheat oven to 300 degrees.

In a mixing bowl, cream margarine and sugar. Add eggs, one at a time, beating well after adding each. Add graham cracker crumbs alternately with milk. Stir in coconut and nuts. Pour into prepared pan. Bake 1 1/2 hours. Cool in pan 15 minutes before removing from pan to finish cooling on wire rack.

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