Grease and flour four 8-inch round cake pans. Set aside.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Spoon one-half of batter into 2 prepared cake pans. Combine spices and raisins; stir into remaining batter. Spoon into remaining prepared cake pans. Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Coconut Filling between layers of cooled cake: spread top and sides with Cream Cheese Frosting. Sprinkle cake with chopped pecans.