Coconut Brunch Cake with Whipped Cream Frosting

For Cake:

Preheat oven to 350°. Butter and flour 2 8-inch round cake pans with 2-inch-high sides. Sift four, baking powder and salt into medium bowl. Mix in graham cracker crumbs. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Mix in dry ingredients alternately with milk. Fold in walnuts and coconut (batter will be thick). Divide batter between prepared pans; smooth tops.

Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. (Can be make 1 day ahead. Cover and let stand at room temperature.)

For Filling: Mix 1/2 cup berries, 1/3 cup pineapple, 1/3 cup banana and preserves in small bowl. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over. Cover with fruit mixture. Top with second cake layer. Spread remaining frosting over top and sides of cake. Refrigerate at least 2 hours and up to 8 hours.

Press coconut onto sides of cake. Garnish top of cake with halved berries, remaining 2/3 cup pineapple and remaining 2/3 cup banana. Arrange whole berries around base of cake, if desired.