3/4 c. coarsely chopped or broken white chocolate
1/2 c. hot water
2 1/2 c. Pillsbury all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 c. buttermilk or sour milk
3 eggs
1 tsp. vanilla
1/2 c. chopped pecans, walnuts or almonds
1/2 c. flaked coconut

In small saucepan, melt white chocolate and hot water over low heat; cool. In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter and buttermilk; blend at slow speed until moistened. Beat 1 minute at medium speed, scraping bowl occasionally. Add eggs, melted white chocolate mixture and vanilla. Blend; beat 1 minute at medium speed. Stir in pecans and coconut.

Pour batter into two 9 inch round layer pans which have been greased and floured on the bottom only. Bake at 350 degrees for 30 to 35 minutes until top springs back when touched lightly in center. Cool 15 minutes; loosen edges and carefully remove from pan. Cool completely. Stack layers, bottoms together, spreading frosting between layers and on sides and top.

FROSTING:

3/4 c. coarsely chopped or broken white chocolate
2 1/2 tbsp. flour
1 c. milk
1 c. butter, softened
1 c. sugar
1 1/2 tsp. vanilla

In medium saucepan, combine white chocolate and flour. Blend in milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely. In large mixer bowl cream butter and sugar and vanilla; beat until light and fluffy. About 3 minutes. Gradually add completely cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Almond bark may be substituted for white chocolate.