1/4 lb. white chocolate (melt over hot water)
1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
Dash of salt
2 1/2 c. cake flour
1 tsp. baking powder (sift with flour)
1 c. buttermilk
1 c. chopped pecans
1 c. Angel flaked coconut

Cream butter, sugar, chocolate. Add eggs, one at a time, then add vanilla, salt, flour, baking powder and buttermilk. Stir in nuts and coconut. Bake at 350 degrees for 30 minutes (layer) 75 minutes tube pan. Grease and flour pan.

ICING:

2 c. white sugar
2 sticks of butter
1 tsp. vanilla
Dash of salt
1 sm. can of cream condensed milk

Combine all ingredients and let stand for one hour (stir occasionally). Then cook until soft ball in cold water. Beat until creamy. Spread on cake.