3 cans coconut
4 eggs, separated
3 c. cake flour
1 tsp. baking soda
2 tsp. baking powder
2 c. sugar
1 c. (1/2 lb.) butter
1/2 c. whole milk
1 tsp. vanilla
1/2 lb. seedless raisins
1/2 lb. candied cherries
1/2 lb. pecans or walnuts
1/2 lb. black walnuts

Cream butter and sugar. Beat egg yolks and add vanilla alternate flour, milk and eggs to creamed mixture; mix well. Dredge 1/2 of fruit, nuts and raisins and stir into batter. Pour into greased and floured 9 inch cake pans (4 to 5). Bake 25 to 30 minutes at 350 degrees.

FILLING:

1 can evaporated milk
1/2 c. butter
2 c. sugar
3 eggs
1 tbsp. flour

Cook butter, milk and sugar to boiling point. Remove from heat; add beaten eggs (slowly, stirring constantly). Cook until thick enough to spread. Spread layer of filling then layer of fruit, nuts and raisins; then cover with layer of coconut. Cover top and sides with filling and coconut only. Tastes real good!