1/4 lb. white chocolate (almond bark)
1 c. butter
2 c. white sugar
1 tsp. vanilla
4 eggs
2 1/2 c. plain flour
1 tsp. baking powder
1 c. buttermilk
1 can flake coconut
1 c. chopped pecans

Cream sugar and butter until fluffy. Add egg yolks, beat in one at a time. Add vanilla and melted chocolate. Add baking powder, flour and buttermilk. Beat until smooth. Fold in stiffly beaten egg whites. Add nuts and coconut. Bake at 350 degrees for 35 minutes in two 9 inch round greased and floured (lightly) pans.

WHITE CHOCOLATE ICING:

3 c. white sugar
7 1/2 oz. Carnation milk
3 sticks butter
2 tbsp. white syrup
2 tsp. vanilla

Combine all ingredients except vanilla in a heavy saucepan and cook over medium heat without stirring until it reaches a soft ball on the candy thermometer. Take off the stove and pour into another bowl or pan and beat until it starts to get light in color or smooth to spread on cooled cake.