Japanese Fruit Cake

1 c. Crisco
1 stick butter
3 c. all purpose flour
1 tsp. soda
1 c. raisins, ground
4 eggs
2 1/2 c. sugar
1 c. sweet milk
1 tbsp. vanilla
2 lemons seeded and ground

Combine Crisco, butter and sugar, beat until smooth. Add eggs, one at a time, beating after each one. Add soda to flour, and add flour and milk alternately. Add vanilla. Divide this mixture into half. Add raisins in one half and lemons in the other. Two layers with raisins and two with lemons when putting together start with raisin layer, then a lemon layer, another raisin, and end with a lemon.

FILLING FOR JAPANESE FRUIT CAKE
2 1/2 c. sugar
1 stick butter
1 lg. pkg. and 1 sm. pkg. of fresh frozen coconut
1 1/2 c. sweet milk
1 tsp. vanilla

Cook this all together for about 10 minutes on medium heat. Put together while warm. Put coconut on each layer after you put the filling. Stick a knife blade down through layers so filling will seep in.