2 c. sugar
3/4 c. shortening
4 eggs
3 c. plain flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1 c. raisins
1 tsp. cloves
2 tsp. cinnamon
2 tsp. allspice
1 c. pecans
1 tsp. vanilla

Cream shortening and sugar. Add eggs; mix well. Mix soda in buttermilk, add alternately with flour, baking powder and salt. Divide batter into two bowls. Add raisins and spices to one half. Add pecans and vanilla to other half. Bake two dark layers and two light layers.

FILLING:

2 C. sugar

2 c. hot water

2 lemons, juiced

2 tbsp. flour

1 box flake coconut

Cook sugar, flour, lemon juice, and water until thick. Cool. Add coconut. Spread on layers, alternating dark and light layers. Frost top and sides with caramel icing.

CARAMEL ICING:

2 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
3 tbsp. white corn syrup
1/2 c. butter
1 tsp. vanilla

Dissolve soda in buttermilk. Mix all ingredients well and cook until mixture forms a soft ball when dropped in cold water. Remove from heat, add vanilla. Beat until thick. Spread on top and sides of cake.