White Chocolate Coconut Cake

• 6 oz. white chocolate
• 1/2 c. water
• 4 egg whites
• 2 c. sugar
• 1 c. unsalted butter
• 2 1/2 c. cake flour
• 1 1/2 tsp. baking powder
• White Chocolate Frosting (recipe follows)
• 1/2 tsp. salt
• 1 c. buttermilk
• 1 c. blanched almonds, finely ground
• 3 1/3 c. canned flaked coconut
• 1/2 c. seedless raspberry jam

1. Preheat oven to 375u0b0.
2. Generously grease and flour 3 (9-inch) round cake pans.
3. Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
4. Cool. Beat egg whites until soft peaks form.
5. Gradually beat in 1/2 cup sugar.
6. Continue beating until shiny, stiff peaks form.
7. Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
8. Stir in melted white chocolate.

white chocolate, water, egg whites, sugar, unsalted butter, cake flour, baking powder, white chocolate frosting, salt, buttermilk, blanched almonds, coconut, seedless raspberry jam

Taken from www.cookbooks.com/Recipe-Details.aspx?id=444870 (may not work)