Chop pecans, cherries, pineapple and candied orange peel.
Combine half the pecans, cherries, pineapple and candied orange peel.
Mix remaining pecans, spices, dates and raisins together.
Cream butter and 2 cups sugar.
Sift flour and baking powder together; add to creamed mixture alternately with pineapple juice.
Fold in stiffly beaten egg whites.
Divide batter into 2 parts.
Stir pecan-candied fruit mixture into half the batter; spread in 2 layer pans.
Stir pecan- spice mixture into remaining batter; spread in 2 layer pans.
Bake layers at 325 degrees for 25 minutes.
Place lemon juice, grated lemon peel, orange juice, grated orange peel and remaining sugar in large pan; stir in 2 cups water.
Bring to a boil, stirring.
Mix cornstarch and enough water to make paste.
Stir paste into cooked mixture, small amount at a time.
Cook, stirring, until thickened.
Remove from heat; stir in coconut.
Cool filling.
Spread cake layers with filling; stack layers.
Spread top and sides of cake with filling.