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1
Heat oven to 350F (180C).
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2
Grease three 9-inch round cake pans.
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3
Line bottoms with wax paper.
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4
Grease paper.
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5
Put white chocolate and water into top of double boiler; cook Whisk until smooth; cool.
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6
Cream butter and 1 1/2 cups sugar in large mixer bowl until light and fluffy.
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7
Beat in egg yolks, one at a time, beating well after each addition.
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8
Sift flour with baking powder and salt.
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9
Add flour mixture to butter mixture in thirds, alternately with buttermilk, vanilla extract and white chocolate mixture, beating until smooth after each addition.
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10
Beat egg whites in small mixer bowl until soft peaks form.
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11
Gradually beat in remaining 1/2 cup sugar; beat until stiff but not dry.
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12
Fold into batter; gently fold in nuts and coconut.
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13
Spoon batter evenly into prepared pans.
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14
Bake until wooden pick inserted into center is withdrawn clean, 30 to 35 minutes.
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15
Cool on wire racks 10 minutes.
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16
Remove from pans; cool completely on wire racks.
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17
Remove wax paper.
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18
For frosting, beat cream until frothy.
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19
Beat in sugar and vanilla extract.
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20
Beat until soft peaks form.
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21
Fold in coconut.
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22
Put one cake layer onto platter; frost.
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23
Repeat layers.
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24
Frost top and sides of cake.
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25
Refrigerate up to 2 hours before serving.
