4 eggs
2 c. sugar
1 c. butter
1/2 lb. white chocolate
1 c. coconut
1 c. chopped pecans
1 c. buttermilk
2 1/2 c. plain flour

Melt the white chocolate in a double boiler, as this is melting cream sugar and butter until fluffy. Add eggs one at a time, then add slightly cooled chocolate to this mixture as you beat. Beat well, add flour and buttermilk; beat until smooth. Now add pecans and coconut; mix well. Place in two 9 inch round pans that have been greased and floured and lined with wax paper on bottom. Bake 30 to 35 minutes at 350 degrees until light brown. Note: melt white chocolate in microwave 4 minutes on roast setting; it will look solid but stir into creamy texture.

FILLING:

2/3 c. orange juice
8 oz. can crushed pineapple
3 tbsp. corn starch
2 tbsp. orange rind (optional)
1 tbsp. butter
3 egg yolks

After cakes are cooled make the filling by first separating the juice from the pineapple. Put the cornstarch in the juice and set aside. Place remaining ingredients in a pot and stir over medium heat until the mixture begins to steam. Then add the juice - cornstarch mixture and continue stirring until the mixture thickens. Let cool and spread don the bottom layer of the cake. Now place the top layer on the filling and make the frosting.

FROSTING:

8 oz. cream cheese, softened
1 box confectioners sugar
1/4 c. butter
1 tsp. vanilla