1/4 lb. white chocolate
1/2 c. boiling water
1 c. butter
2 c. sugar
2 egg yolks
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
4 egg whites
1 c. chopped pecans
1 c. flaked coconut

Melt chocolate in 1/2 cup boiling water. Set aside to cool. Cream together butter and sugar until fluffy. Mix in egg yolks, one at a time, beat well after each addition. Add melted chocolate and vanilla. Sift together flour and soda and add to creamed mixture alternate with buttermilk.

Do not overmix at this point. Beat egg whites until stiff and fold in. Gently stir in pecans and coconut. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degree oven for 20 minutes or until cake tests done. Turn out, cool and frost as desired.

FROSTING
1 sm. can evaporated milk
4 tbsp. butter
3 egg yolks
1 c. sugar
1 c. coconut
1 1/2 c. chopped pecans

Mix milk, sugar and butter. Bring to boil stirring constantly. Have ready 3 slightly beaten egg yolks. Blend into cooked mixture. Add 1 teaspoon vanilla and cook. Stir over low heat until thick (15 minutes). Remove from heat and add 1 can coconut and 1 1/2 cup nuts. Beat until fluffy and spread on cooled layers.