Directions: |
Directions:Line bottoms of two 8 inch round layer cake pans with 2 layers of wax paper. Heat oven to 350º. Sift together flour with baking powder and salt. In the large bowl of an electric mixer beat butter until creamy. Add vanilla extract. Add sugar ⅓ cup at a time, beating well after each addition. Add eggs one at a time beating after each addition.
Add flour mixture about ½ cup at at time, alternately with milk, beginning and ending with flour. Measure 1 ½ cups batter into each pan and smooth surface. Bake about 25 minutes or until cake tests done in center. Remove from oven and place pans or withe racks to cool 15 minutes. Turn cakes out onto racks, wipe out pans and line wit fresh paper.
Mix raisins, cinnamon, allspice and cloves into remaining batter: pour half into each pan. bake and cool as for first layer. Let all layers cool completely.
To assemble: At least 2 hours before serving, stack plain and raisin layers alternately on a large cake plate, spreading 1 ¼ cups of pineapple-coconut filling between layers and on top of cake. Sprinkle top with fresh coconut. cover loosely and refrigerate until serving time or up to two days before. |
Directions: |
Directions:Put lemon peel and sugar in saucepan, stir in water and bring to a boil over moderate heat. Reduce heat to low and simmer 5 minutes. Remove and discard peel. Mix cornstarch and lemon juice. Stir in sugar syrup and boil 1 minute, stirring constantly. Remove from heat and let cool. Stir in coconut and pineapple. Makes 5 cups frosting. |
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