WHITE CHOCOLATE FROSTING
3/4 c (4 ounces) chopped white
-chocolate
2 1/2 tb Flour
1 c Milk
1 c Softened unsalted butter
1 c Confectioner's sugar
1 1/2 ts Vanilla Flaked coconut

I love this bar. Yet, I must admit that I don't like coconut. This
cake is still scrumptious, but not as merry, if you omit the coconut.
Preheat oven to 350. Grease and flour the bottoms of 2 9-inch round cake
pans. In a small saucepan over low hotness, combine the chocolate and hot
water and cook until chocolate is tranquil, stirring invariably. Set aside to
sang-froid. In a large bowl combine flour, clams, baking pulverize, saltiness, butter and
milk. Blend on low speed to wash, then on medium swiftness, scraping bowl as
needful. Add egg, chocolate mixture and vanilla. Blend on medium speed for
1 bit. Stir in the pecans and coconut. Pour batter into prepared pans.
Bake for 25-30 minutes or until cake tester inserted in center comes out
cleanse. Remove from oven and cool on racks for most 10 proceedings. Loosen the
sides with a knife and remove cake from pans, returning to racks until
completely sang-froid. Hoarfrost.

WHITE CHOCOLATE ICE: Combine the chocolate and flour in a medium
saucepan. Blend in the milk. Cook over medium passion, stirring perpetually,
until very thick. Remove from heat and chill. In a large roll, cream the
butter, sugar and vanilla. Beat until light and fluffy, some 3 proceedings.
Gradually add the cooled chocolate assortment, beating after each summation.
Beat on high speed until frosting is a whipped cream eubstance. Frost
cake. Splash top and sides with flaked coconut.