This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 cup softened butter
1 3/4 cups white sugar
4 eggs (yolks only)
6 - 1oz. squares Baker's white baking chocolate (melted and cooled according to box directions)
1 tsp. vanilla
2 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup Baker's angelflake coconut
1 cup chopped pecans
Frosting: 1/2 cup softened butter, 2 - 3oz. softened Philadelphia cream cheese, 3 3/4 cups Domino's powdered sugar, 2 - 1oz. squares Baker's white baking chocolate (melted and cooled according to box directions), 1 tsp. vanilla
In a mixer add 1 cup butter and white sugar--beat. Add 4 egg yolks--beat. Add melted/cooled white chocolate and vanilla--beat. In a separate bowl add flour, baking powder and salt--stir. Add flour mixture to the batter in the mixer slowly--beat. Add milk--beat. Remove bowl from mixer and add coconut and chopped pecans--stir with a wooden spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes or until inserted toothpick comes out clean. Cool the cake. Frosting: in a mixer add 1/2 cup softened butter and cream cheese--beat. Add powdered sugar slowly--beat. Add melted/cooled white chocolate--beat. Add vanilla--beat until mixture is fluffed. Remove from mixer and frost the cake. Keep cake refrigerated.