A scrumptious cake with White Chocolate Icing

Cake
3/4	cup	white chocolate, coarsely chopped
1/2	cup	hot water
1	cup	(2 sticks) butter, room temperature
1-1/2	cups	sugar
3		eggs
2-1/2	cups	flour
1	tsp	baking soda
1/2	tsp	baking powder
1/2	tsp	salt
1	cup	buttermilk
1	tsp	vanilla
1/2	cup	pecans, chopped
1/2	cup	flaked coconut

• Melt white chocolate in hot water in top of a double boiler
• Mix butter and sugar until a light lemon color
• Add eggs, one at a time, and beat well after each addition
• Sift flour, baking soda, baking powder, and salt
• Add the dry ingredients to the butter-sugar-egg mixture, adding buttermilk alternately with dry ingredients
• Add chocolate and vanilla
• Beat 3 to 5 minutes at medium setting
• Stir in pecans and coconut
• Pour batter into 2 greased and floured 9-inch pans
• Bake for 30 to 35 minutes at 350°, or until top springs back when touched with finger
• Remove from oven. Cool 30 minutes. Run a knife around the edges of the pan and carefully remove cake layers from pans. Allow to cool completely

White Chocolate Icing
3/4	cup	white chocolate, coarsely chopped
2-1/2	tsp	flour
1	cup	milk
1	cup	(2 sticks) butter, room temperature
1	cup	sugar
1-1/2	tsp	vanilla
1/2	cup	flaked coconut

• In a saucepan set in hot water, melt hot chocolate
• Add flour; blend
• Add milk; blend
• Stir constantly until mixture thickens; cool
• Cream butter, sugar, and vanilla
• Beat 2 to 3 minutes and gradually add cooled chocolate mixture
• Beat at high speed with an electric mixer
• Icing should be of the consistency of whipped cream
• Stack cake layers with bottoms toward each other. Ice bottom layer and sides and top of the cake
• Sprinkle coconut over the icing
• Serves 12 to 14