White Chocolate-Coconut Cake

• 1/4 lb. white chocolate, coarsely chopped
• 1/2 c. water
• 1 c. butter, softened
• 1 1/2 c. sugar
• 4 eggs, separated
• 2 1/4 c. sifted cake flour
• 1 tsp. baking soda
• 1 c. buttermilk
• 3/4 c. chopped almonds, lightly toasted
• 1 c. flaked coconut
• 1/4 c. sifted cake flour
• 1/4 c. sugar
• 1 c. seedless raspberry jam
• Whipped Cream Frosting (recipe follows)
• 1 c. flaked coconut
• 1 1/2 oz. (1/2 c.) grated white chocolate

1. Combine chocolate and water in top of double boiler; bring water to a boil.
2. Reduce heat; cook, stirring constantly, until chocolate melts.
3. Remove from heat; cool.
4. Cream butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
5. Add egg yolks, one at a time, beating well after each addition.
6. Stir in white chocolate mixture.
7. Combine 2 1/4 cups flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
8. Mix after each addition.
9. Combine almonds and coconut; dredge with 1/4 cup flour, stirring to coat well.
10. Stir into batter.
11. Beat egg whites (at room temperature) until soft peaks form; add 1/4 cup sugar, 1 tablespoon at a time, and beat until stiff peaks form.
12. Fold into batter.

white chocolate, water, butter, sugar, eggs, cake flour, baking soda, buttermilk, almonds, flaked coconut, cake flour, sugar, seedless raspberry jam, cream frosting, flaked coconut, white chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215477 (may not work)