8 oz. white chocolate
1/2 c. boiling water
2 sticks butter
2 c. sugar
4 eggs, separated
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

Melt chocolate in water and cool. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add melted chocolate and vanilla to creamed mixture and set aside. Sift flour with soda and salt. Add the flour mixture and buttermilk alternately to the chocolate mixture, beating after each addition until smooth.

Fold in slightly beaten egg whites. Pour into three 8-9 inch lightly greased and floured cake pans. Bake at 300 degrees for 25-30 minutes. The cakes cannot be handled while warm. Turn over on a cloth, leaving pans on top of them until cool.

ICING:

3 egg yolks, beaten
1 (13 oz.) can evaporated milk
1 c. sugar
1 stick butter, melted
8 oz. white chocolate
1 c. pecans
1 c. coconut

Combine egg yolks and 1 cup of the milk in a double boiler. Add sugar and butter, cooking until thickened. Mixture should be light in color. Melt chocolate in a separate double boiler and add to egg mixture with remaining milk which has been heated. Stir in pecans and coconut. Spread between layers and on outside of cake.