1/4 lb. white chocolate coarsely chopped
1/2 c. water
1 c. butter, softened
1 1/2 c. sugar
4 eggs, separated
2 1/4 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
3/4 c. chopped almonds, lightly toasted
1 c. flaked coconut
1/4 c. sifted cake flour
1/4 c. sugar
1 c. seedless raspberry jam
Whipped cream frosting
1 c. flaked coconut
1 1/2 oz. or 1/2 c. grated white chocolate

Combine chocolate and water in top of double boiler, bring water to a boil. Reduce heat; cook, stirring constantly, until chocolate melts. Remove from heat; cool. Cream butter; gradually add 1 1/2 cups sugar, beating well at speed of electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in cooled white chocolate mixture.

Combine 2 1/2 cups flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Combine almonds and coconut; dredge with 1/4 cup of flour, stirring to coat well. Stir into batter.

Beat egg whites at room temperature until soft peaks form; add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks forms. Fold into batter.

Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 20-25 minutes or until wooden sticks comes out clean. Cool in pans 10 minutes, remove layers and cool completely on wire racks.

Place one layer on cake plate; spread with 1/2 cup of raspberry jam. Top with second layer of cake, and spread with remaining jam; top with 3rd layer of cake. Frost sides and top with whipped cream frosting; sprinkle coconut on sides of cake; spreading grated chocolate on top of cake. Cover and chill. Yields one 3 layer cake.

WHIPPED CREAM FROSTING:

2 c. whipping cream
2 tbsp. sifted powdered sugar

Beat whipping cream until electric mixer until foamy; add powdered sugar (1 tablespoon at a time) and beat until soft peaks forms. Yields 4 cups of frosting.