Cake: Preheat oven to 180 degrees C. Grease and flour four 23cm round cake tins.
Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
Cream butter and sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture alternating with milk, stirring until blended. Fold in raisin, pecan and coconut mixture.
In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
Divide batter into prepared cake tins (about 1 1/2 to 2 cups per tin). Bake in preheated oven for 25 to 30 minutes or until a skewer comes out clean. Cool in their tins for 10 minutes, then turn out onto wire racks to finish cooling.
Filling: Mix the sugar and flour in a saucepan then add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick; about 10 minutes. Stir in coconut. Allow to cool.
To Assemble: Layer the cake with filling between each layer, ending with a layer of filling on top.