1/4 lb. white chocolate
1/2 c. boiling water
2 c. sugar
1 c. butter
4 eggs
2 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp. baking soda
1 c. buttermilk
1 c. flake coconut
1 c. chopped nuts
1 tsp. vanilla

Melt chocolate over boiling water and cool. Beat in eggs, one at a time, add chocolate and vanilla. Add flour alternately with milk. Stir in coconut and nuts. Bake in 3 (9") pans at 350 degrees for 20 to 25 minutes.

ICING:

1/2 c. water
1/4 c. white Karo syrup
3 c. sugar

Cook together until syrup spins first thread stage. Beat 4 egg whites with 1/2 teaspoon cream of tartar until very stiff. Pour hot syrup into egg whites. Add 1 teaspoon vanilla and 1 cup powdered sugar. Spread on cake.