Ingredients
Cake:
2 sticks butter
2 c. sugar
3 c. self-rising flour
4 large eggs
1 c. milk
1 tsp. vanilla
FILLING:
juice of 2 lemons
2 c. sugar
3 Tbsp. flour
1 lg egg
1 c. water or coconut milk
2 c grated coconut
1 c. chopped pecans
Preparation
Cream butter & sugar well. Add eggs 1 at a time, beating 1 min. after each one and 2 minutes after the last one. Add flour and milk alternately by thirds, beginning and ending with flour. Add vanilla & mix. Place 2/3 of batter in 2 cake pans, lightly greased & fitted with waxed paper, then greased and floured. Into rest of batter, add 1 tsp each of cinnamon and allspice. Mix well. Put this batter in 3rd prepared pan and bake at 335* for 15 minutes. Filling: Mix sugar & flour together. Mix lemon juice, water and egg into flour mixture. Cook til thickens over med. heat, stirring constantly. Remove & add coconut & pecans. Spread between layers, with spice layer in the middle.
