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For the cake:.
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Position the racks in the upper and lower thirds and preheat oven to 350u00b0F
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Lightly butter the bottom and sides of three 8-inch.
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round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
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Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium.
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speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not.
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overbeat. Fold in the coconut and pecans.
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Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans.
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Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes.
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Transfer the cakes in the pans to wire racks and.
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cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely.
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For the frosting:.
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In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary.
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Remove from heat and stir in the vanilla, pecans, and coconut.
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Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
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Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,.
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making sure to spread it all the way to the edges.
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Top with the second layer, and spread with 1/4 of the.
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frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.
