White Christmas Cake

• 1 1/2 cups butter
• 4 ounces white baking bar, chopped
• 1 1/2 cups buttermilk
• 4 eggs, slightly beaten
• 1/4 teaspoon rum extract
• 3 1/2 cups all-purpose flour
• 1 cup toasted chopped pecans
• 2 1/4 cups sugar
• 1/2 cup flaked coconut
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• white chocolate frosting
• toasted coconut (optional)
• pecan halves (optional)
• White Chocolate Frosting
• 4 ounces white baking bar, melted
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 6 cups powdered sugar

1. Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
2. In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
3. To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
4. White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.

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Taken from www.food.com/recipe/white-christmas-cake-389003 (may not work)