5 oz. bar White Alpine bar with almonds
1 c. butter
2 c. sugar
4 eggs
1 c. flaked coconut
2 1/2 c. flour
1/4 tsp. salt
1 tsp. baking powder
1 c. buttermilk
1 tsp. real vanilla

Melt white chocolate bar in microwave. Cream together the butter and sugar. Add melted chocolate and eggs, one at a time, beating well after each. In a bowl sift flour, salt and baking powder. Add to the batter alternately with buttermilk - starting and ending with flour - beating well as you go. Fold in vanilla and coconut. Pour into 3 greased and floured 9 inch cake pans. Bake 25 minutes at 350 degrees.

FROSTING:

1 c. butter
1 c. powdered sugar
2 egg yolks
1 tsp. almond extract
1 1/2 tbsp. light Bacardi rum
2 tbsp. boiling water
1 1/2 tsp. instant coffee
1/2 tsp. cocoa
1/2 c. more powdered sugar

Whip butter until creamy. Add 1 cup powdered sugar and egg yolks; beat 5 minutes. Add almond extract and rum, boiling water, coffee and cocoa. Cool a little and add to first mixture. Add 1/2 cup more powdered sugar and beat well. Frost tops of cake. May be refrigerated.