1/2 lb. white chocolate (almond bark)
1 c. butter
4 eggs, separated
2 1/2 c. cake flour
1 c. buttermilk
1 c. coconut
1/2 c. hot water
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
1 c. chopped nuts (pecans)

Melt chocolate in hot water and cool. Cream butter and sugar until fluffy. Mix in egg yolks, one at a time, beating well. Add melted chocolate and vanilla. combine flour and soda and add alternately with buttermilk to chocolate mixture. Do not over cream. Beat egg whites and fold into mixture. Stir in pecans and coconut. Bake in 3 greased and floured 8" round pans. Bake 25 to 30 minutes at 350 degrees.