White Chocolate Cake

Cake

Melt 1/4 lb. white chocolate over hot water in a double boiler. Let cool.

Cream:

• 1 cup butter
• 1 cup sugar

Mix in 4 egg yolks one at a time, beating after each addition. Add white chocolate mixture and 1 tsp. vanilla.

Sift:

• 2 1/2 cups flour
• 1 tsp. soda
• 1 tsp. salt

Add alternately with 1 cup buttermilk.

Do not overbeat. Fold in 4 stiffly beaten egg whites. Gently stir in 1 cup chopped pecans and 1 cup coconut. Bake 25-30 minutes at 350 degrees F. Makes 3 layers.

Frosting

• 1 cup condensed milk
• 1 cup sugar
• 4 Tbsp. butter

Stir and bring to a boil.

Add:

• 3 egg yolks
• 1 tsp. vanilla

Cook approximately 15 minutes on low heat. Add 1 cup coconut and 1 cup pecans; beat until smooth and creamy.

By Robin from Washington, IA