1 c. butter
2 c. sugar
4 eggs
3 c. flour, sifted
Cinnamon and allspice
1 c. milk
1 tsp. baking powder
1 tsp. vanilla
1 c. candied cherries
1 c. nuts

Cream sugar, add eggs, one at a time and beat well until fluffy. Add baking powder to flour and vanilla to milk. Combine all ingredients, alternating flour and milk. Divide the batter in half.

To one portion, add chopped nuts and candied cherries. Bake in 2 (9-inch) layers at 350 degrees for 25 minutes.

To remaining batter, add 2 teaspoons cinnamon, 1 teaspoon allspice, 1 cup candied pineapple (1/2 cup citron, optional). May use raisins (scalded). Bake in 2 layers at 350 degrees for 25 minutes. (There will be 2 white and 2 dark layers.)

FILLING:

1 (#2) can crushed pineapple
2 1/2 c. pineapple juice
2 lemons, juice and rind
1/2 c. sugar
3 tbsp. flour or cornstarch

Mix well and cook until thick enough to spread.

Spread each layer alternating white layer and dark layer. Spread remaining filling on top and sides. Sprinkle with 1 cup grated coconut (fresh is best). Decorate with pecan halves, green and red cherries.

This recipe is 32 years old. It freezes well and will keep in definitely in refrigerator where it must be stored because of the coconut.