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1
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
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2
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly.
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3
Remove from heat.
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4
Add baking bar, stirring until melted.
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5
Stir in buttermilk, eggs and rum extract and set aside.
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6
Stir together 1/2 cup of the flour and the pecans and set aside.
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7
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder.
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8
Stir-in the margarine/butter mixture.
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9
Fold in the pecan mixture.
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10
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans.
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11
Bake in a 350F (180C) oven for 25 to 30 minutes or until done.
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12
Cool in pans on wire racks for 10 minutes.
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13
Remove from pans and complete the cooling on the wire racks.
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14
To prepare the frosting:
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15
Melt the reserved 4 oz of white chocolate bar.
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16
Cool 10 minutes.
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17
In a large mixing bowl, beat 1/2 cup softened margarine or butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), with an electric mixer until combined.
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18
Beat in the chocolate.
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19
Gradually add the confectioners sugar, beating until smooth.
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20
To assemble:
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21
Place a cake layer on a platter.
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22
Spread with 1/2 cup of the frosting.
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23
Repeat layers.
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24
Top with remaining cake layer.
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25
Frost top and sides with remaining frosting.
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26
Garnish by sprinkling the toasted coconut in a large circle on top of the cake.
