Preheat the oven to 350°F (175°C). Grease and flour four 9-inch round cake pans.

Toss raisins, coconut, and pecans with 1 cup of flour in a medium bowl until well coated. Set aside.

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition.

Sift the remaining 2 cups of flour, baking powder, cinnamon, nutmeg, and cloves in a separate bowl. Add the flour mixture to the egg mixture in batches, alternating with milk, and mix briefly after each addition. Fold in the raisin mixture.

Whip egg whites in a clean bowl until stiff peaks form. Gently fold the egg whites into the batter.

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for around 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then carefully turn them out onto wire racks to finish cooling.

To prepare the filling, combine sugar and flour in a saucepan. Add water and stir over medium heat until the sugar dissolves. Chop oranges and lemons into small pieces and add to the saucepan. Bring to a boil and cook until thickened, about 10 minutes. Stir in coconut and leave to cool.