1 c. butter
2 c. sugar
4 eggs
1 tsp. baking powder
3 1/2 c. cake flour
1 c. milk
1 tsp. each - cinnamon, allspice, cloves
1 box raisins
1 c. nuts (optional) - in dark layers only

Cream butter and sugar; add eggs and beat until light color. Add baking powder to flour, add flour mixture to butter mixture alternately with milk. Divide batter in half. Use one half to make two 9 inch layers. To the other half add all of the spices and raisins (lightly toss mixture in 1 tablespoon flour to prevent sticking together). This half also makes two 9 inch layers. You now have a total of two light colored and two dark colored cake layers. Bake at 350 degrees for 25 minutes (watch carefully as layers are thin). Cool.

LEMON-COCONUT FILLING FOR CAKE:

3 lemons
1 fresh coconut, grated and its juice
2 c. sugar
1 c. boiling water
2 heaping tbsp. cornstarch, dissolved in 1 tbsp. cold water

Remove zest from two of the lemons with a zester - squeeze juice from all three. Mix, juice, zest, coconut grated, sugar, coconut milk, boiling water and bring to SLOW boil - stir in dissolved cornstarch and cook until thickens. Cool and spread on top of layers - alternating dark and light layers. Recipe seems to be a lot of work but its worth it for a special Christmas cake!