White Chocolate Cake

• 1/4 lb. white chocolate pieces
• 1/2 c. boiling water
• 2 c. granulated sugar
• 2 sticks (1/2 lb.) real butter
• 4 eggs
• 1 tsp. pure vanilla extract
• 1 1/2 c. cake flour
• 1 tsp. baking powder
• 1 c. buttermilk
• 1 c. finely grated coconut flakes
• 1 c. finely chopped pecans

1. Melt chocolate in water and let cool to room temperature. Cream butter and sugar together.
2. Beat in eggs, one at a time. Add chocolate and vanilla.
3. Sift flour with baking powder and add melted chocolate and buttermilk alternately to it. You will need to make 4 or 5 separate additions.
4. Beat just until barely smooth after each addition - be careful not to overbeat.
5. Stir in coconut and chopped nuts.
6. Turn batter into 3 greased 8 inch layer cake pans and bake in preheated 350 degree oven for 20 - 25 minutes, or until straw inserted in center comes out clean.
7. Remove from oven and let stand in pans for 10 minutes, then turn out on rack to cool.

white chocolate, boiling water, sugar, butter, eggs, vanilla, cake flour, baking powder, buttermilk, coconut flakes, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=119566 (may not work)