1/3 lb. white chocolate
1 c. butter
2 c. sugar
4 eggs, separated
2 1/2 c. sifted cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans or almonds
1 (13 1/2 oz.) can flaked coconut

Melt chocolate in double boiler, then beat to blend well. Cool. Cream butter and 1 1/2 cups sugar until fluffy. Add the beaten egg yolks and mix well. Sift flour with baking powder and salt. Add to creamed mixture in thirds, alternately with the buttermilk, vanilla and chocolate. Beat until smooth after each addition. Beat the egg whites to soft peaks and gradually add the remaining 1/2 cup sugar. Continue to beat until stiff but not dry. Fold whites into batter and then gently fold in the nuts and coconut. Bake in a greased and floured tube pan at 350 degrees for 1 hour 15 minutes.