1/4 lb. white chocolate
2 sticks butter
2 c. sugar
2 1/2 c. flour
1 tsp. baking powder
1 tsp. vanilla
4 eggs, one at a time
1 c. buttermilk
3/4 c. pecans, chopped
3/4 c. coconut

Melt chocolate in 1 stick of butter in pan over hot water. Cream other stick of butter and sugar together. Add eggs one at a time. Alternate flour and baking powder mixture, alternately with buttermilk. Add vanilla. Add chocolate and butter. Stir in nuts and coconut.

Bake in greased and floured 15 5/8 x 10 5/8 pan for 30-35 minutes at 350 degrees. Cake will not brown in middle. Remove from oven when it browns around edges.

ICING:

2 c. sugar
2 sticks butter
1 sm. can evaporated milk
1 tsp. vanilla

Mix all at once. Cook to soft ball stage. Remove from heat and cool 30-40 minutes before beating. Beat until spreading consistency. Add vanilla, spread on cake.