CAKE:

3/4 c. butter
3 eggs
1 c. sugar
1 (16 oz.) jar strawberry preserves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. ground cloves
1/2 c. buttermilk
1 tsp. baking soda
2 c. flour

TOPPING:

4 egg yolks
1 c. sugar
3/4 c. butter
1 pkg. pecans
1 pkg. coconut
Evaporated milk to thin

Mix all cake ingredients by hand in the order given. Bake in 2 or 3 round cake pans that have been greased and floured at 350 degrees for 30 to 35 minutes; cool.

FOR TOPPING: Mix together in 2-quart saucepan, egg yolks, sugar and butter. Cook on low heat until glossy, adding small amounts of evaporated milk to thin to an icing consistency. Add pecans and coconut. Layer topping on first cake then on top; be sure to let it drip down and over the sides.

1/2 cup raisins are optional and can be added to the cake mix - 1 cup optional added to topping.