2 1/2 c. flour
1 tsp. salt
4 egg whites, stiffly beaten
1 c. butter
1 c. coconut
1 tsp. vanilla
1/2 c. water
1 tsp. baking soda
4 egg yolks
1 c. sugar
1 c. buttermilk
1 c. pecans
1/4 lb. white chocolate

Boil water and add chocolate, stir to dissolve. Set aside to cool. Sift flour, soda, salt three times. In large bowl beat sugar and butter until creamy. Add egg yolks one at a time, beating after each addition. Add chocolate and vanilla. Add dry ingredients alternately with buttermilk. Do not over beat. Fold in egg whites. Fold in coconut and pecans. Pour evenly into 3 (8") pans. Grease and flour sides of pans, line bottom with wax paper. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.

FROSTING:

1 can Eagle Brand milk
1/4 c. butter
3 egg yolks
1 c. pecans
1 c. sugar
1 tsp. vanilla
1 c. coconut

Put butter, milk and sugar in heavy saucepan. Cook, stirring constantly until mixture boils. Remove from heat and add beaten egg yolks. Return to heat. Cook, stirring constantly over medium heat until thick, about 15 minutes. Remove from heat, add vanilla, coconut and pecans. Stir until right consistency to spread. Frost cake quickly. If icing gets too hard to spread, warm it a little.