Grease a baking pan, 13x9x2; dust lightly with flour, tapping out any excess.
Sift cake flour, sugar, soda, baking powder, cinnamon, cloves, and salt into a large bowl.
Add shortening and applesauce; beat, scrapping down side of bowl often, 2 minutes at medium speed with an electric beater.
Add eggs; beat 2 minutes longer, or until blended; fold in raisins. Pour into prepared pan.
Bake in moderate oven 350* for 35 minutes, or until center springs back when lightly pressed with fingertip. Remove from oven; cool in pan on a wire rack 15 minutes. Raise oven temperature to BROIL.
Make Prailine Topping; spread enenly over warm cake.
Broil, 6 inches from heat, 3 to 4 minutes, or until topping bubbles up and turns golden. Cool on a wire rack. Cut into squares.
Cream butter with brown sugar until fluffy-light in a medium-size bowl; beat in cream until smooth, then stir in chopped pecans and coconut.
To decorate cake, lay several inch-wider strips of wax paper diagonally across top of cooled cake; hold in place with wooden picks. Sieve powdered sugar generously over cake, then carefully lift off paper strips.