Cream Cheese Frosting:

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

Combine butter and cheese, beating until light and fluffy. Add sugar and vanilla; beat until smooth. Frost cake.

Coconut Filling:

2 c. flaked coconut
1 tbsp. cornstarch
2 tbsp. cold water
1 tbsp. plus 1 tsp. lemon rind

Combine sugar, water and coconut in saucepan and cook until mixture boils. Dissolve cornstarch in cold water; stir into coconut mixture. Cook until thickened. Remove from heat. Add lemon juice and rind, stirring well. One cup nuts, 1/4 candied cherries and 1/4 cup candied pineapple can be added, if desired.

Cream butter and gradually add sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and add to creamed mixture alternately with milk. Spoon one-half of the batter into 2 greased and floured 8-inch cake pans. Combine spices and raisins; stir into remaining batter. Spoon into 2 greased and floured cake pans.

Bake at 325°F for 30 minutes or until done. Cool completely. Spread coconut filling between layers. Spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.