4 sq. white chocolate, melted
1 c. butter
1 3/4 c. sugar
1 c. buttermilk
2 1/2 c. self-rising flour
4 eggs

FILLING:

1 box confectioners' sugar
1/4 c. milk
1/4 c. butter
1/2 c. crunchy peanut butter
1 sq. white chocolate

ICING:

1 box confectioners' sugar
1/3 c. Crisco
1 c. frozen coconut
Dash of salt
1/2 tsp. coconut flavoring
1/4 c. milk
1 c. peanuts, crushed
1/4 c. coconut flakes

Cake: Cream butter with sugar. Add eggs and beat after each addition. Stir in flour and milk; add melted chocolate. Beat with mixer about 2 minutes. Bake at 350 degrees for 25-30 minutes.

Filling: Put all ingredients in a bowl. Do Not Stir! Microwave 1 minute on high. Then stir with a spoon. May want to add a little more milk to spreading consistency, spread between layers.

Icing: Beat with a mixer (may need more or less milk) to spreading consistency. Add 1 cup frozen coconut to icing and spread on cake. Sprinkle loose coconut flakes on top. Place crushed peanuts around sides going up sides to look like crust.