1/4 lb. white chocolate, coarsely chopped
1/2 c. boiling water
1 c. (2 sticks) butter or shortening
2 c. sugar
4 eggs, separated
1 tsp. vanilla extract
2 1/2 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk

Combine chocolate and water, stirring until chocolate melts. Set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and vanilla.

Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites until stiff peaks form. Fold into chocolate mixture.

Pour into 3 well greased and floured 9-inch round cake pans.

Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.

Spread Coconut Pecan Frosting between layers and on top and sides of cake.

Makes one 3 layer cake.

COCONUT PECAN FROSTING:

1 c. evaporated milk
1 1/2 c. sugar
1/4 c. plus 2 tbsp. butter
4 egg yolks
1 1/2 c. flaked coconut
1 1/2 c. chopped pecans
1 1/2 tsp. vanilla extract

Combine milk, sugar, butter and egg yolks in a heavy saucepan; bring to a boil and cook over medium heat 12 minutes, stirring constantly. Add coconut, pecans and vanilla; stir until frosting is cool and of spreading consistency.

Makes enough for one 3 layer cake.