1 c. real butter
2 c. sugar
1/2 lb. (8 oz.) white chocolate
4 eggs
1 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
2 1/2 c. flour
1 c. pecans
1 c. angel flake coconut
1 tsp. salt

Mix 1/2 cup of the flour with pecans and coconut and set aside. Melt to very soft stage 1/2 of butter and all the chocolate. Beat other half of butter with sugar. Mix in the chocolate - butter. Add eggs one at a time. Add buttermilk and remainder of flour. Add soda, salt, pecan - coconut mixture and vanilla. Bake in three 8 inch layers at 350 degrees for 35 to 40 minutes or until done.

ICING
8 oz. cream cheese
1/4 c. real butter
1 tsp. vanilla
1 box confectioners sugar

Mix sugar with remaining ingredients. Note: cool cake before icing. Cake cuts best after being in ice box. Tastes better at room temperature. Stays fresh tasting for several days. Some people use almond bark if unable to find white chocolate.