Pecan White Chocolate Cake

• 1 cup butter, softened
• 1-3/4 cups sugar
• 4 large eggs, separated
• 6 ounces white baking chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 6 ounces cream cheese, softened
• 3-3/4 cups confectioners' sugar
• 2 ounces white baking chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

1. In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter.
2. Pour into a greased
3. . Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4. For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.

butter, sugar, eggs, white baking chocolate, vanilla, cake flour, baking powder, salt, milk, coconut, pecans, butter, cream cheese, sugar, chocolate, vanilla, pecans

Taken from www.tasteofhome.com/recipes/pecan-white-chocolate-cake/ (may not work)