1/4 lb. white chocolate
1/2 c. boiling water
1 c. butter or 1/2 butter & 1/2 butter
2 c. sugar
4 eggs, beaten separately
1 tsp. vanilla extract
2 1/2 c. cake flour, sifted
1 tsp. baking soda & 1/4 tsp. salt
1 c. buttermilk
1 c. chopped pecans
1 c. flaked coconut

Cream butter and sugar until fluffy. Add egg yolks to butter/sugar mixture and beat until fluffy again. Melt chocolate in boiling water and stir until well blended; then add to butter, eggs and sugar and mix just until well blended. Sift flour, soda, and salt together.

Add flour alternately with buttermilk to chocolate mixture, starting and ending with flour. Add coconut and nuts and mix in. Fold in egg whites which have been beaten until meringue-like. Bake in 3 layers at 325 to 350 degrees, depending on oven.

COCONUT FILLING FOR WHITE CHOCOLATE CAKE:

1 1/3 c. sugar
2 c. water
1 pkg. (6 oz.) coconut

Mix sugar and water. Bring to boil and let boil 1 minute. Add coconut and bring to boil again. Boil about 2 to 3 minutes longer. Remove from heat. Spoon over cake layers which have been cooled. Stack layers using white frosting to decorate if desired.