1 c. butter
2 c. sugar
3 c. plain flour
1 c. sweet milk
6 eggs
1 sm. box raisins (brown or white)
1 can coconut
1 c. pecans
4 tsp. baking powder
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 fresh coconut, drain milk, grate coconut for icing

Cream butter, add sugar, cream thoroughly, beat egg yolks. In small bowl, beat egg whites until stiff. Sift dry ingredients together and add alternately with milk. Add nuts, raisins, which have been rolled in flour. Fold in egg whites, and mix well. Bake in 4 layers in 350 degree oven for 15 minutes.

ICING:

2 c. sugar
1 1/2 c. boiling water
4 tbsp. self-rising flour
2 lemons, peeled and cut in pieces
2 oranges, peeled and cut in pieces
2 c. fresh coconut

Mix sugar, flour, lemons and oranges. Add water. Cook all until thick like honey, then add coconut and cook for 2 minutes. Let cool before frosting cake. Cake improves with age. Keep refrigerated.