Preheat oven to 190ºC . Generously grease four 23 cm layer cake pans and line with greased waxed paper.

Cream butter with sugar until light, fluffy, and smooth. Beat with electric beater until sugar has dissolved, or use sturdy rotary beater. Sift flour with baking powder and salt onto waxed paper. Add to butter-sugar mixture alternately with milk, stirring until smooth.

In separate bowl beat egg whites until stiff and fold into cake batter. Pour batter into prepared pans and bake in preheated oven for 20 minutes.

Place on cake rack and let stand 5 minutes before taking from pans. Turn out onto racks and let stand until cool. Put layers together with a thin layer of filling and frost sides and top of cake with remaining filling.

LANE FILLING: Place egg yolks and sugar in saucepan. Beat with hand rotary or electric mixer until blended. Add butter. Cook and beat over medium heat until sugar dissolves and mixture thickens. Remove from heat, pour into mixing bowl, and cool slightly. Add brandy and water; stir in fruits, pecans, and coconut.