1/4 lb. white chocolate
1/2 c. boiling water
2 c. sugar
1 c. butter
4 eggs, separated
2 1/2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 c. chopped pecans
1 c. flakes coconut

Melt white chocolate in boiling water and cool. Cream butter and sugar until fluffy. Mix in egg yolks one at a time beating well after each. Add melted chocolate and vanilla. Sift flour and soda together and add to chocolate mixture alternating with buttermilk. Do Not over mix. Beat egg white, but not too stiff and fold into batter. Gently stir in pecans and coconut. Bake in 3 layers at 350 degrees until done, cool and frost.

WHITE CHOCOLATE FROSTING:

1 c. evaporated milk
1 c. sugar
1/4 c. butter
3 egg yolks
1 tsp. vanilla
1 can (1 1/3 c.) coconut
1 to 1 1/2 c. chopped pecans

Mix milk, sugar, and butter together and bring to a boil, stirring constantly. Have egg yolks slightly beaten and blend into cooked mixture. Add vanilla. Cook stirring over low heat until thick, about 15 minutes. Remove from heat and add coconut and pecans. Beat until fluffy and of spreading consistency.