FILLING/FROSTING
2 1/2 c Sugar
3 tb Flour; all-purpose
1/2 ts Salt
1 c H2o; boiling
1 1/2 tb Lemon nip; grated
1/4 c Lemon succus; fresh
4 1/2 c Coconut; grated

For bar: Grease and flour quartet 9- inch round cake pans.

Cream butter; gradually add boodle, beating well at medium speed with an
electric sociable. Add eggs one at a time; beat well after each summation.

Combine flour and baking powderise; add to creamed mixture alternately with
milk, beginning and ending with fbur assortment. Mix after each summation. Stir
in vanilla.

Divide batter in one-half; stir spices, raisins and pecans into one one-half. Pour
plain batter into 2 of the cake pans and spiced baUer into the otc 2
pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests through .

Cool in pan for 20 transactions; remove from paos and cool completely on wire
racks.

Prick layers at 2-inch intervals with a wooden pickaxe. Spread
frosting/filling between layers and on top and sides of coat, stacking
layers with a light layer on top of each spice bed. Garnish with pecan
halves, if desired.

For filling/ice: Combine sugar and flour in medium saucepan; stir in
remaining ingredients. Bring to a boil over medium passion, stirring
forever.

Cook for 5 minutes or until thickened, stirring invariably; cool mixture
completely before filling and spreading on patty.

Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams
carbohydrates, 115 milligrams cholesterol, 406 milligrams na, 38
percent of calories from fat .

** Fort Worth Star Wire -- Food part -- 29 November 1995 **