White Chocolate Cake

White Chocolate Cake


1/4 pound white chocolate
1/2 cup boiling water
1 cup butter
2 cups granulated sugar
4 eggs, separated
2 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup finely chopped nuts
1 cup flaked coconut


1 cup milk
1 tablespoon flour
1 cup margarine
1 cup sugar
1 teaspoon vanilla


  • Melt chocolate in boiling water, set aside to cool.
  • Cream butter and 1 1/2 cups sugar until light and fluffy.
  • Add egg yolks; beat thoroughly.
  • Sift flour with baking soda and salt.
  • Add to creamed mixture in thirds alternately with buttermilk, vanilla, and chocolate, beating until smooth after each addition. 
  • Beat egg white until soft peaks form. 
  • Gradually add remaining 1/2 cup sugar to egg whites, continuing beating until stiff but not dry. 
  • Fold into batter, then gently fold in nuts and coconut.
  • Turn into three 9-inch round cake pans which have been greased, wax paper-lined, and greased again.
  • Bake at 350-degrees about 35 minutes or until done. 
  • Frost when cooled


  • Combine milk and flour, then cook until thickened; cool completely.
  • Beat together margarine, sugar, and vanilla.
  • Blend flour mixture into butter mixture; beat well.

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