1/4 lb. butter
1/2 c. hot water
1 c. butter
1 c. sugar
4 egg yolks
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. buttermilk
4 stiffly beaten egg whites
1 c. chopped pecans
1 c. coconut

Melt butter in hot water. Cream butter and sugar. Mix in egg yolks, one at a time, beating after each addition. Add white chocolate mixture and vanilla. Sift flour, soda, and salt. Add alternately with buttermilk. Do not over beat. Fold egg whites in. Gently stir in pecans and coconut. Bake 25-30 minutes. Makes 3 layers.

FROSTING:

1 sm. can Milnot
1 c. sugar
4 tbsp. butter
3 egg yolks
1 tsp. vanilla
1 c. coconut
1 c. chopped pecans

Stir together Milnot, sugar, butter. Bring to a boil. Add egg yolks and vanilla. Cook approximately 15 minutes on low heat. Add coconut and pecans. Beat until smooth and creamy. Delicious.