1 c. butter
2 c. sugar
3 c. flour
4 eggs
1 c. buttermilk
1 c. chopped seedless raisins
1 c. chopped pecans
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ground cloves

Cream butter and sugar. Add eggs, one at a time. Beat well. Add flour and buttermilk; beat well. Divide batter in half. Divide the first half between two greased layer pans. To the second half add raisins, pecans and spices; mix well. Divide batter between two greased layer pans. Bake in a 350 degree oven for 25-30 minutes or until it tests done.

FILLING:

2 boxes coconut
3 tbsp. flour
1 1/2 c. hot water
2 1/2 c. sugar
Grated rind & juice of 2 lemons

Reserve 1/2 cup coconut. Combine coconut, lemon juice and rind, sugar and hot water. In large skillet on top of the stove, cook mixture until slightly thickened.

Alternate layers (1 plain, 1 spice) with filling in between each layer. Use a fork to poke holes in cake so some of filling can soak in. Top with last of filling and sprinkle coconut over all.