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1
Preheat the oven to 350 degrees (175 C.).
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2
Grease and flour 4 round 9 inch cake pans.
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3
Beat butter until light & fluffy, then slowly add the sugar.
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4
Add the eggs one at a time, and beat well after each addition.
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5
The mixture must be very fluffy, so beat some more!
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6
Sift together the flour, baking powder and salt.
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7
Alternating a little at a time, add flour and milk to batter, starting and ending with flour mixture.
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8
Beat egg whites until stiff, then fold into batter.
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9
Stir in vanilla and brandy.
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10
Divide the batter into 2 batches.
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11
Divide one batch between 2 of the pans.
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12
To the 2nd batch, mix in spices, raisins and nuts.
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13
Divide this dark batter between the 3rd and 4th pans.
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14
Bake all the cakes 30 minutes in pre-heated oven.
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15
Tops should be golden, edges are beginning to pull away from sides of pans.
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16
Drain juice from coconut and reserve.
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17
Crack coconut and, peel flesh, and grate nut meat.
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18
Add the nut meat and sugar to saucepan.
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19
Measure coconut liquid.
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20
Add water if needed to make 3/4 cup (175 ml).
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21
Add to nut and sugar in saucepan and bring to boil.
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22
Continue to boil and cook 5 minutes.
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23
Dissolve cornstarch in 2 tbsp (30 ml) water.
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24
Slowly add some hot liquid from pan into cornstarch-water mixture.
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25
Then add all back to pan.
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26
Stirring constantly, simmer for 3 to 4 minutes to thicken.
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27
Allow to cool while making Fluffy Icing.
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28
Combine sugar, water, cream of tartar, and salt in saucepan.
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29
Bring to boil and cook 5 minutes.
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30
Beat egg whites until frothy.
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31
Continue beating and slowly add the hot syrup to the whites.
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32
Continue to beat at high speed until stiff, glossy peaks form.
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33
Add lemon juice and fruit or nuts.
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34
Start with one dark layer.
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35
Top with 1/3 coconut filling.
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36
Add a light layer.
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37
Top with 1/3 filling.
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38
Top with a dark layer.
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39
Top with last of the filling.
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40
Frost the outside with the Fluffy Icing.
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41
Whew!
