1/4 lb. white chocolate, cut into chunks
1 c. butter, softened
2 c. sugar
4 eggs
2 1/2 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla
Frosting (recipe follows)

Melt chocolate in top of double boiler over hot, not boiling water; set aside.

In large bowl, cream butter and sugar until light and fluffy; add eggs one at a time, beating after each addition. Beat in melted chocolate, blending thoroughly.

Sift together flour, baking powder and salt and add to mixture alternately with buttermilk. Fold in coconut, pecans and vanilla. Turn batter into 2 (9") layer pans that have been well greased and floured on bottoms only. Bake at 350 degrees for 30 to 35 minutes, until top springs back when touched lightly in center. Cool on rack 15 minutes; loosen sides and carefully remove from pans and cool completely. Spread top, sides and between layers with frosting (recipe follows). Makes about 10 servings.

FROSTING:

1/2 stick (4 tbsp.) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 (1 lb.) confectioners' sugar

In small bowl, combine butter, cream cheese and vanilla; beat until fluffy. Add confectioners' sugar, a little at a time, until mixture is of spreading consistency. Makes about 1 3/4 cups frosting, enough for a two layer 9" cake.