White Chocolate Holiday Cake

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 1-1/2 cups of sugar until light and fluffy.

Add egg yolks, one at a time, beating well after each addition; set aside. Gradually stir buttermilk into white chocolate; add vanilla.

Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with chocolate mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in pecans and coconut.

Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat butter, sugar, vanilla and 3 tablespoons milk at low speed in a large bowl until moistened. Beat on medium for 1-1/2 minutes, adding additional milk to achieve spreading consistency.

Spread between layers and over the top and sides of cake.