CAKE:

1/4 lb. white chocolate (melted over hot water)
1 c. butter
4 eggs, separated
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking powder (sifted with flour)
1 c. buttermilk
1 c. chopped pecans
1 c. angel flaked coconut

Cream butter and sugar. Beat in egg yolks. Add vanilla and melted chocolate. Add flour and baking powder alternately with buttermilk. Fold in beaten egg whites. Stir in pecans and coconut.

Bake at 350 degrees in 2 (9 inch) round pans for 45 minutes (can be baked in large single tube pan for about 75 minutes).

ICING:

2 c. white sugar
2 sticks butter
1 sm. can evaporated milk (3/4 c.)
1 tsp. vanilla

Mix all ingredients and let stand for ONE HOUR! Stir occasionally, then cook until soft ball is formed in cool water. Beat until right consistency to spread.