White chocolate frosting: 4 oz White chocolate baking bar
--- chop 1/4 c Butter
1 ts Vanilla
4 c Sifted powdered sugar
3 tb Water; (3 to 4)
In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 8" or 9" round baking pans. Set pans aside. Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat and stir until smooth. In a large mixing bowl beat butter and sugar with an electric mixer on medium speed until fluffy. Add egg yolks and vanilla; beat until light. Add chocolate; beat until combined. Stir together flour and baking powder. Alternately add flour mixture and buttermilk, beating on low speed just until combined. Thoroughly wash beaters. In a large mixing bowl, beat egg whites with electric beater on high speed until stiff peaks form. Gently fold egg whites into batter; fold in coconut and pecans. Spread batter in prepared pans. Bake in a 350 oven for 25 to 30 minutes or until cake is golden and springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely. Prepare White Chocolate Frosting:: To assemble, place first cake layer on a large serving plate; spread with 3/4 cup frosting. Top with a second cake layer; spread with 3/4 cup frosting. Top with the remaining cake layer. Stir 1 tablespoon hot water in remaining frosting; pour over top of cake. Frosting-- Place chocolate in a small heavy saucepan over very low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. In mixing bowl combine melted chocolate, butter and vanilla. Beat in powdered sugar and enough water to make of spreading consistency. Makes about 2-1/2 cups. Makes 12 servings.
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