2 tbsp. white vinegar
1 c. evaporated milk
2 1/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. shortening
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt
4 eggs
4 oz. white chocolate (vanilla flavored candy coating), melted and cooled
1 c. flaked coconut
1 c. chopped pecans
Vanilla Glaze

Heat oven to 350 degrees. Grease and flour rectangular cake pan. Stir vinegar into milk. Let stand until slightly thickened, about 1 minute. Beat vinegar mixture and remaining ingredients except coconut, pecans, and Vanilla Glaze.

In 2 1/2 quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in coconut and pecans. Pour into pan.

Bake until wooden pick inserted in center of cake comes out clean, 40-45 minutes; cool 15 minutes. Invert on wire rack or serving plate. Remove cake and cool completely. Prepare Vanilla Glaze; spread over top of cake. Sprinkle with chopped pecans, if desired.

VANILLA GLAZE:

2 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
3-4 tsp. evaporated milk

Heat butter in 1 quart saucepan over low heat until melted. Stir in powdered sugar, vanilla, and milk until smooth and of desired consistency.