1/4 lb. white chocolate
1 c. butter
4 egg yolks
2 1/2 c. cake flour
1 c. buttermilk
1 c. chopped pecans
1/4 c. boiling water
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
4 egg whites
1 c. flaked coconut

Melt chocolate in 1/4 cup of boiling water and set aside to cool. Cream butter and sugar until fluffy. Mix in egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Sift together the cake flour and soda; add to creamed mixture with buttermilk. Blend slightly. Do not overmix at this point.

Beat egg whites until stiff and fold in. Blend slightly. Gently stir in pecans and coconut. Pour into 3 greased and floured 9 inch pans. Bake at 350 degrees for 30 minutes.

ICING:

1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. cream cheese
3/4 stick butter
1 1/2 boxes powdered sugar

Cream all together and ice cake.