Japanese Fruit Cake Filling
1 lg. fresh coconut (or 2 pkg. fresh/frozen coconut)
2 1/2 cups sugar
3 tabelspoons flour
2 lemons, grated (rind and juice)
1 1/2 cups water
1 8oz. cream cheese
1 cup chopped nuts
1/3 cup raisins
1/3 cup crushed pineapple
1/3 cup maraschino cherries (chopped)
Combine first 6 ingredients and cook about 10 minutes.
Add remaining ingredients and cool slightly. Spread between layers and on top of cake.
If desired, decorate top of cake with additional coconut and cherries.
Let stand at least overnight or for 24 hours to allow juices to soak through cake.