Preheat oven to 375F (190C).

Grease and line four 9 inch layer cake pans with greased waxed paper.

Cream butter and sugar until light, fluffy, and smooth.

Beat until sugar has dissolved.

Sift flour, baking powder, and salt onto waxed paper.

Add dry ingredients to butter-sugar mixture alternately with milk, stirring until smooth.

Beat egg whites until stiff peaks form.

Fold egg whites into cake batter.

Pour batter into prepared pans.

Bake in preheated oven for 20 minutes.

Let cool in pans for 5 minutes.

Turn out onto racks and cool completely.

Prepare the Lane Filling: Place egg yolks and sugar in a saucepan.

Beat 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.

Assemble the cake: Put layers together with a thin layer of filling.

Frost sides and top of cake with remaining filling.