1/4 lb. white chocolate
1/4 c. hot water
1 c. butter
1 c. sugar
4 eggs, separated
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 c. pecans, chopped
1 c. flaked coconut

Melt the chocolate in the hot water. Cream the butter and sugar; beat in the egg yolks. Add the melted chocolate and vanilla, beating well. Sift the flour and soda. Add to the creamed mixture with the butter and milk, again beating well. Fold in the stiffly beaten egg whites and gently add the pecans and coconut. Bake in 3 (9 inch) greased and floured cake pans at 350 degrees for 25 minutes or until they test done.