2 c. butter
4 c. sugar
4 eggs
2 1/2 c. flour
1/2 tsp. salt
1 c. buttermilk
1/2 lb. white chocolate melted and cooled
1 c. coconut
1 sm. can sweetened condensed milk
1 c. chopped pecans
1 tsp. vanilla
1 tsp. baking powder

Cream 1 cup butter and 2 cups sugar; add chocolate. Beat in eggs, 1 at a time. Sift flour, 1/4 teaspoon salt and baking powder together; add to creamed mixture alternately with buttermilk. Fold in vanilla, pecans and coconut. Place in 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Combine remaining sugar, salt and butter in saucepan; add condensed milk. Let stand for 1 hour, stirring occasionally; cook to soft ball stage. Cool to lukewarm; beat until of spreading consistency. Spread over cake. Yield 18 servings.