1/2 lb. white chocolate
2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1 c. chopped pecans
1 tsp. vanilla
1 c. butter
4 eggs, separated
1 tsp. baking powder
1 c. buttermilk
1 c. flaked coconut

Melt chocolate over hot water. Cream butter and sugar. Add egg yolks and beat. Add chocolate to creamed mixture. Sift flour, baking powder and salt together. Add alternately with buttermilk to chocolate mixture. Add pecans, coconut and vanilla. Beat egg whites until stiff. Fold into batter. Pour into ungreased tube pan.

Bake at 325°F for 1 hour and 10 minutes. Cool for a few minutes and turn out onto cake rack to cool.