3/4 cup coarsely chopped white chocolate or almond bark
2 1/2 tablespoons flour
1 cup milk
1 cup butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
Instructions
Cake: Heat oven to 350 degrees F. Grease and flour the bottoms only of 2
(9-inch) layer pans.
Melt white chocolate with hot water over low heat; cool.
In large mixer bowl combine flour, sugar, soda, baking powder, salt, butter
and buttermilk. Blend at low speed until moistened. Beat 1 minute at medium
speed, scraping bowl occasionally.
Add eggs, melted white chocolate mixture
and vanilla extract. Blend. Beat 1 minute at medium speed.
Stir in pecans and coconut. Pour batter into prepared pans.
Bake at for 30 minutes or until top springs back.
White Fudge Frosting: In medium saucepan combine white chocolate and flour.
Blend in milk. Cook over medium heat, stirring constantly until mixture is very
thick.
Cool completely.
In large mixer bowl cream butter, sugar and vanilla extract. Beat until
fluffy, about 3 minutes.
Gradually add cooled white chocolate mixture. Beat
at high speed until it is the consistency of whipped cream.