Prep Time:: 1 hr
Cook Time::40 mins
Additional Time::10 mins
Total Time:: 1 hr 50 mins
Servings::48
Yield::1 4-layer 9-inch cake
Ingredients
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2 cups raisins
2 cups flaked coconut
1 cup chopped pecans
3 cups all-purpose flour, divided
2 cups white sugar
1 cup butter
6 large egg yolks
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup milk
6 large egg whites
Filling:
2 cups white sugar
¼ cup all-purpose flour
1 ½ cups water
2 oranges, peeled and seeded
2 lemons, peeled and seeded
2 cups flaked coconut
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four (9-inch) round cake pans.
Toss together raisins, coconut, and pecans with 1 cup flour in a medium bowl until well coated. Set aside.
Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add flour mixture to egg mixture in batches, alternating with milk, beating briefly after each addition. Fold in raisin mixture until incorporated.
Whip egg whites in a separate clean bowl to stiff peaks. Fold into batter until no streaks remain. Divide batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cakes in the pans for 10 minutes, then turn out onto wire racks to finish cooling.
Make filling: Combine sugar and flour in a saucepan; add water and stir over medium heat until sugar is dissolved. Chop oranges and lemons into small pieces and add to water mixture in the saucepan. Bring to a boil and cook until thick, about 10 minutes. Stir in coconut and set aside to cool.
Assemble cake with filling between cooled cake layers; end with filling on top.