1 c. butter, softened (unsalted)
2 c. sugar
4 oz. white chocolate, melted & cooled (Fannie May white sq.)
4 eggs (room temp.)
2 1/2 c. cake flour, sift before measuring
1/4 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 c. finely chopped pecans
1 c. finely chopped coconut

Cream butter and sugar until fluffy. Add chocolate. Blend well. Add eggs, one at a time, beating well after each addition. Sift all dry ingredients together. Alternately add dry ingredients and buttermilk to original mixture. Beat well after each addition. Fold in vanilla, pecans and coconut. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25 minutes (usually takes longer than this).

FROSTING:

3 tbsp. flour
4 oz. white chocolate (Fannie Mae white sq.), melted over low heat
1 c. milk
1 c. sugar (confectioners')
1 c. butter (do not soften)
1 1/2 tsp. vanilla

Sift flour into chocolate. Add milk a little at a time. Blend well. Cook over medium heat and stir constantly until very thick. Cool completely. In a large bowl, beat sugar, butter and vanilla until fluffy. Gradually add cooled mixture. Beat until consistency is like that of whipped cream.