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

Melt the white chocolate in the boiling water and let cool. Cream butter and sugar and egg yolks. Add the cooled melted chocolate mixture and vanilla. Sift together flour and salt. Add flour alternately with buttermilk. Do not over cream. Fold in egg whites, gently beating. Add coconut and pecans. Bake at 350 degrees for 55 minutes in a long pan, 9 1/2" x 13 1/2".

FROSTING:

1 1/2 c. sugar
3/4 c. half and half
2 tbsp. white syrup
1 tsp. vanilla

Boil until soft and let cool and beat.