White Christmas Cake

White Christmas Cake

1/2 cup water
4 ounces white candy coating or vanilla or white chips
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

Frosting
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 tablespoon milk

In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Line three greased 8-in. square baking dishes with waxed paper and grease the paper; set aside.

Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter.

Pour into prepared dishes. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing from dishes to wire rack to cool completely.

For frosting, in a large mixing bowl, beat cream cheese and butter until light. Add confectioners' sugar, milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Makes 10-12 servings.