WHITE CHOCOLATE POUND CAKE

Steps:

• 1. Combine the chopped white chocolate and hot water in the top of a double boiler. Bring the water in the bottom to a boil. Reduce heat to low; cook until the white chocolate melts, stirriong occasionally. Let cool.
• 2. Beat the butter at medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add 2 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the white chocolate mixture. Beat well.
• 3. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with 3/4 cup milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in the pecans, coconuit, and 1 teaspoon vanilla.
• 4. Pour the batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the panon a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the rack.
• 5. Combine the remaining 1 1/2 cups sugar, 2/3 cup milk, and shortening in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat.
• 6. Add the grated white chocolate, remaining 1/2 teaspoon vanilla, and butter flavoring; stir until smooth. Set the pan in a bowl of ice; beat at medium speed of an electyric mixer until the frosting holds its shape. Spread on the top and sides of the cake.