Preheat oven to 180 C / Gas 4. Grease and flour four 23cm round cake tins. Toss together the raisins, coconut and pecans in 125g of the flour until coated. Set aside.
Cream butter and 400g sugar until light and fluffy. Beat in yolks one at a time. Sieve together 250g flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture, alternating with milk, mix until blended. Fold in raisin, pecan and coconut mixture.
In a clean bowl, beat egg whites until stiff peaks develop. Fold into batter until no streaks remain.
Divide batter into tins. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted in centre comes out clean. Cool in tins 10 minutes, then turn out onto wire racks to finish cooling.
To make the filling: Mix 400g sugar and 4 tablespoons flour in a saucepan, add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to the boil and cook until thick, about 10 minutes. Add 150g coconut. Allow to cool.
Assemble cake with filling between layers and ending with filling on top.