1 c. softened butter
2 c. sugar
4 eggs
3 c. plain flour
1 rounded tsp. baking powder
1 c. milk
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 2 or 4 (8 or 9 inch) round cake pans. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in vanilla. Pour 1/2 of batter into 2 prepared pans. Into rest of batter add: 1 tsp. cinnamon 1 tsp. allspice 1/4 lb. finely chopped seedless raisins

When white layers are done, bake the spiced batter in 2 layers. Bake all layers about 25 minutes or until done. Cool completely.

FILLING:

Juice of 1 lemon
Juice and grated rind of 1 lg. orange
1 coconut, grated (reserve enough for top of cake)
2 c. sugar
2 tbsp. cornstarch
1 c. boiling water

Dissolve cornstarch in lemon and orange juice; set aside. Combine remaining ingredients in saucepan. Stir over medium heat until it comes to a boil. Remove from heat and stir in cornstarch mixture. Continue cooking over low heat, stirring constantly, until mixture mounds when dropped from a spoon. Cool. Spread filling between layers. Begin with spiced layer and alternate so as to have plain layer on top. Spread filling on top and sprinkle on reserved coconut. Cover and refrigerate.