1 1/2 c. shortening or butter
3 c. all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1 c. sweet milk
1 can coconut
1 tbsp. vanilla
2 c. sugar
6 eggs
1 tsp. cloves
2 tsp. baking powder
1 box raisins
2 c. chopped pecans

Cream shortening and sugar, add eggs. Sift flour, baking powder, and spices; add alternately with sweet milk. Beat well, add vanilla. Mix pecans, raisins and coconut. Sprinkle with flour and add to creamed mixture. Bake in 4 layers.

FILLING:

2 c. sugar
2 tbsp. flour
1 c. boiling water
2 lemons
1 can crushed pineapple
1 can coconut
2 oranges

Mix flour with sugar. Add boiling water and pineapple. Cut oranges in halves, crosswise and remove pulp. Add to mixture. Grate lemons and squeeze juice. Remove seeds from orange and lemons. Add grated rinds of lemon and juice. Cook over low heat until thick like honey. Stir in coconut and cook 2 minutes. Remove from heat and cool. Spread between layers and on top and sides of cake. Sprinkle coconut on top of cake. Decorate with pecan halves and red and green cherries if desired.