Cream 250g butter. Add white sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beating after each addition. Add biscuit crumbs and baking powder alternately with milk. Blend in coconut and nuts.
Bake in preheated 180 degrees C oven in 3 23cm pans for 25 to 30 minutes.
To make cream cheese icing: Cream 125g butter and cream cheese. Add icing sugar then pineapple. Mix well. Fill and ice layers.