4 oz. white chocolate
1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup chopped nuts
1 cup coconut flakes

Preheat oven to 325°F.

Melt white chocolate in top of double boiler. In a bowl cream together butter, sugar and melted chocolate. Add four eggs, beating well.

Sift flour, baking soda and salt and add to batter alternately with buttermilk. Add vanilla. Fold in nuts and coconut flakes.

Divide batter evenly into three cake pans (8 or 9-inch) that have been greased and floured.

Bake at 325°F for 45 minutes.

FROSTING:

4 oz. white chocolate
2 cups sugar
1 cup (2 sticks) unsalted butter
1/4 tsp. salt
1 (5 oz.) can evaporated milk (small can)
1 tsp. vanilla

Melt chocolate over double boiler. Transfer to heavy pan and add sugar, butter, salt and evaporated milk. Cook to soft-ball stage (238°F on candy thermometer) and stir constantly. Scorches easily. Remove from heat and add vanilla. Beat by hand until frosting reaches spreading consistency.

Frost top of each layer. Cake is moist and heavy with a coarse texture. Keeps well.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Nancy Sands