1 c. butter
2 c. sugar
1/4 lb. white chocolate, melted
4 eggs
2 1/2 c. cake flour
3/4 tsp. salt
1 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
1 c. flaked coconut

Cream butter and sugar. Add melted chocolate. Add eggs, one at a time. Beat well after each. Sift flour with salt and baking powder, at least three times. Add alternately with buttermilk. Fold in vanilla, pecans and coconut. Bake in 2 greased and floured 9 inch pans and bake in preheated 350 degree oven for 45 minutes.

FROSTING FOR WHITE CHOCOLATE CAKE:

1/2 c. butter
2 (3 oz.) pkgs. cream cheese
1 box confectioners' sugar
1/4 lb. white chocolate, melted
1 tsp. vanilla
1 c. chopped pecans

Beat together butter and cream cheese until fluffy. Add chocolate and vanilla; beat until smooth. Gradually add confectioners' sugar, beating until smooth. Stir in chopped pecans. Frost cooled cake.