1 c. butter, softened
2 c. sugar
4 eggs, separated
1 tsp. vanilla
1/4 lb. white chocolate, melted
2 1/2 c. cake flour
1 tsp. baking powder
1 c. buttermilk
1 c. chopped pecans
1 c. grated coconut

Cream butter and sugar. Beat in egg yolks, add vanilla and melted chocolate. Sift flour and baking powder. Fold in alternately with buttermilk. Fold in stiffly beaten egg whites. Stir in pecans and coconut. Bake in 2 greased and floured pans (9 inch layer). Cool and remove and then frost.

WHITE CHOCOLATE ICING:

1/2 c. plus 2 tbsp. sugar
1/4 c. butter
2 c. white chocolate, broken in sm. pieces
1 1/2 tsp. vanilla
Slivered almonds, toasted

Combine sugar, milk, butter, chocolate and vanilla until melted. In double boiler blend until smooth. Ice cool cake immediately. Garnish with almonds.