1 c. butter
2 c. sugar
3 1/4 c. flour
3/4 c. milk or water
4 eggs
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cloves
1/4 lb. raisins

Filling:

juice of 2 lemons
grated rind of 1 lemon
1 good sized coconut, grated
2 c. sugar
1 c. boiling water
2 tbsp. cornstarch
few grains salt

Make as any cake. Divide batter in 2 parts. Into one part add cinnamon, allspice and cloves. Chop raisins fine and add to spare batter. Make 2 layers of dark and 2 layers of white.

Bake at 350°F for about 30 minutes.

Filling: Put all ingredients together in a saucepan, except cornstarch, and bring to a boil. Dissolve cornstarch in 1/2 cup cold water. Add to mixture and cook, stirring constantly, until it will drop in a thick lump from a spoon. Cool and spread between layers. Cover top with white icing.