CAKE:

4 eggs
2 c. sugar
1 c. butter
1/2 lb. white chocolate
1 c. coconut
1 c. chopped pecans
1 c. buttermilk
2 1/2 c. plain flour

FROSTING:

8 oz. cream cheese, soften
1 box confectioners' sugar
1/4 c. butter
1 tsp. vanilla

FILLING:

2/3 c. orange juice
1 sm. can crushed pineapple (8 oz.)
3 tbsp. cornstarch
2 tbsp. orange rind (opt.)
1 tbsp. butter
3 egg yolks

To make the cake, melt the white chocolate in a double boiler, as this is melted cream sugar and butter until fluffy, then add the eggs, one at a time, then add slightly cooled chocolate to this mixture as you beat. Beat well, then add flour and buttermilk and beat until smooth, now add pecans and coconut and mix well. Place in 2 (9") round pans that have been greased and floured and lined with wax paper (bottom). Bake at 350 degrees for about 30 to 35 minutes or until light brown.

After cakes are cooled make the filling by first separating the juice from the pineapple. Put the cornstarch in the juice and set aside. Place the remaining ingredients in a pot and stir over medium heat until the mixture begins to steam. Then add the juice-cornstarch mixture and continue stirring until the mixture thickens. Let cool and spread on the bottom layer of the cake.

Now place the top layer on the filling and make the frosting by mixing the cheese and butter until creamy, then add the sugar and vanilla and beat until smooth. Now frost the sides and top of the cake. You may decorate the cake with pecan halves.