1 c. butter, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
2 tsp. baking powder
1 c. milk
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
3/4 c. chopped raisins
Coconut Filling
Cream Cheese Frosting
Chopped pecans

Grease and flour four 8 inch round cake pans. Set aside. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Spoon 1/2 of batter into 2 prepared cake pans. Combine spices and raisins; stir into remaining batter. Spoon into remaining prepared cake pans.

Bake at 325 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Spread Coconut Filling between layers of cooled cake; spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans. Yield: One 4 layer cake.

COCONUT FILLING:

2 c. sugar
1/4 c. water
2 c. flaked coconut
1 tbsp. cornstarch
2 tbsp. cold water
1 tbsp. plus 1 tsp. lemon rind
2 tbsp. lemon juice

Combine sugar, water and coconut; cook over medium heat, until mixture boils. Dissolve cornstarch in cold water; stir into coconut mixture. Cook over low heat until mixture thickens. Remove from heat. Add lemon rind and juice; stir well. Allow mixture to cool at room temperature. Yield: About 1 1/2 cups.

CREAM CHEESE FROSTING:

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract

Combine butter and cream cheese, beating until light and fluffy. Add sugar and vanilla; beat until smooth. Yield: Enough for one 4 layer cake.