1 c. butter
2 c. sugar
4 eggs, separated
3 c. sifted flour
3 tsp. baking powder
1 c. milk
1 tsp. vanilla
1/2 c. chopped nuts
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice

Cream butter and sugar, mix in egg yolks. Mix flour and baking powder; add to creamed mixture alternately with milk and vanilla. Fold in stiffly beaten egg whites. Remove 1/3 of batter; add nuts and spices. Pour into layer pan. Pour remaining batter into 2 layer pans. Bake at 375 degrees for 30 to 35 minutes.

FILLING:

2 tbsp. flour
2 c. sugar
1 pkg. frozen coconut
2 lemons, grated
2 cans crushed pineapple and juice reserved

Mix flour and sugar with reserved pineapple juice; cook over medium heat for 15 to 20 minutes. Add pineapple, coconut and lemon; spread between layers and on top of cake. Sprinkle with additional coconut.