1/3 c. white chocolate (almond bark)
1/2 c. hot water
1 c. soft butter
2 c. sugar
4 egg yolks
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 c. buttermilk
4 egg whites, beaten
1 c. chopped pecans
1 c. coconut

Melt chocolate with hot water in small pan. Cool. Cream butter and sugar; add egg yolks, one at a time, beating well after each. Add melted chocolate and vanilla.

Combine flour and soda and add to creamed mixture alternately with buttermilk. Mix carefully, not too much. Fold in stiffly beaten egg whites. Stir in pecans and coconut. Bake in three 9-inch layer pans, greased and floured. Bake at 350 degrees for 30-35 minutes.