1/4 lb. white chocolate, melt & cool slightly
1 c. butter
4 eggs
1/4 tsp. salt
1 c. buttermilk
1 c. coconut
2 c. sugar
2 1/2 c. cake flour
1 tsp. baking powder
1 c. chopped pecans
1 tsp. vanilla

Cream together the butter and sugar until light. Add melted chocolate, then the eggs, one at a time, beating well after each addition. Sift the flour with the salt and baking powder, then add to batter, alternately with buttermilk beating well as you go. Fold in the vanilla, pecans and coconut. Pour into 2 floured cake pans or a 9 x 13 inch loaf pan and bake at 350 degrees for 45 minutes.

ICING:

2 c. sugar
1 c. butter
1 tsp. vanilla
1/4 tsp. salt
1 sm. can condensed milk

Combine all ingredients and let stand for 1 hour, stirring occasionally. Cook to soft ball stage, then cool to almost lukewarm. Beat until spreading consistency.