1/4 lb. white chocolate
1/2 c. hot water
1 c. butter
4 eggs, separated
1 tsp. vanilla
1 c. sugar
2 1/2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 c. pecans
1 c. coconut (optional)

Melt chocolate in hot water; let cool. Cream butter and sugar. Beat until fluffy. Add one egg yolk at a time. Beat well after each addition. Sift cake flour and soda. Add mixture alternatively with buttermilk. Add melted chocolate and vanilla. Beat egg whites until stiff. Fold into mixture. Gently stir in pecans and coconut. Bake in 3 layers at 350 degrees for 25-30 minutes. Frost with favorite frosting. Coconut Pecan Frosting or Philadelphia Cream Frosting are favorites.

(Coconut Pecan Frosting is similar to the Poppy Seed Cake Frosting in Volume One of "Our Daily Bread".)