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1
Preheat oven to 350 degrees.
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2
Butter insides of 2 9-inch layer cake pans.
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3
Sprinkle with flour and shake out excess.
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4
Cream together sugar and 1/2 pound of butter in mixing bowl until fluffy.
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5
Add eggs, one at a time, beating well after each addition.
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6
Sift together 3 1/3 cups flour and baking powder and add mixture to batter alternately with milk and vanilla.
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7
Spoon and scrape half batter into one of prepared pans and smooth over top with spatula.
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8
Set aside.
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9
To remaining batter add allspice, cinnamon and cloves.
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10
Chop raisins and pecans and add them.
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11
Blend well.
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12
Spoon and scrape mixture into second pan.
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13
Smooth over top.
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14
Place in oven and bake 25 to 35 minutes or until straw inserted into center comes out clean.
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15
White cake will cook faster than fruit-and-nut cake.
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16
Remove layers from oven and let cool on rack about 5 minutes.
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17
Turn cakes out onto rack and let stand until completely cool.
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18
To prepare filling, combine 1 cup of water, lemon juice, lemon rind, 2 cups of coconut and sugar in saucepan.
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19
Bring to a boil.
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20
Combine cornstarch with the remaining 1/2 cup of water.
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21
Blend well and stir this into sauce.
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22
Cook over moderately low heat, stirring constantly, until mixture mounds or lumps when dropped from spoon (the temperature should be 205 to 210 degrees).
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23
Let cool.
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24
Place fruit-and-nut cake on cake plate and frost the top.
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25
Top this with white cake.
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26
Frost cake, top and sides.
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27
Sprinkle remaining coconut over the cake.
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28
The cake may be served immediately but is best if left to stand a day or so.
