1. TO MAKE CAKE: Cream butter. 2. Gradually add sugar beating w/mixer on medium speed. 3. Add eggs 1 at a time, beating well after each addition. 4. Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition. 5. Stir in vanilla extract. 6. Pour 1/3 of batter into well buttered& floured 9" round cake pan. 7. Stir cinnamon& next 3 ingredients into the remaining batter. 8. Pour into 2 well-buttered& floured 9" round cake pans. 9. Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean. 10. Cool in pans 10 minutes, remove& cool completely on racks. 11. Spread frosting between layers, on top& sides. 12. Stack white layer between the 2 spiced layers. 13. Garnish with pecan halves. 14. FROSTING: Dissolve cornstarch in 1/2 cup water; set aside. 15. Bring remaining 1 cup water to boiling in medium saucepan. 16. Stir in the sugar, rind& juice. 17. Return to a boil. 18. Cook to soft ball stage (236 degrees F), stirring often. 19. Gradually add to cornstarch mixture& continue. 20. stirring. 21. Cook over medium heat, stirring constantly, until thick& bubbly. 22. Remove from heat, stir in coconut. 23. Cool. 24. Stir frosting before spreading on cake. ---------------------------------------------------------------------------
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