1/4 lb. white chocolate
1/2 c. boiling water
2 c. sugar
1 c. butter
4 eggs
2 1/2 c. cake flour
1 tsp. baking powder
1 c. buttermilk
1 c. Angel Flake coconut
1 c. finely chopped nuts
1 tsp. vanilla

Melt chocolate in boiling water and let cool. Cream butter and sugar. Beat in eggs, one at a time. Add chocolate and vanilla. Add flour and baking powder mixture alternately with milk. Stir in coconut and nuts. Bake in 3 layers at 350 degrees for 20 to 25 minutes.

ICING:

1/2 c. water
1/4 c. white Karo
3 c. sugar

Cook together until syrup springs first thread stage. Beat 4 egg whites with 1/2 teaspoon cream of tartar until very stiff. Pour hot syrup into egg whites, add 1 teaspoon vanilla and 1 cup powdered sugar. Spread on layers. NOTE: Regular 7 minute icing will not hold up on this cake.