White Chocolate-Coconut Cake - cooking recipe

Ingredients

1/4 lb. white chocolate, coarsely chopped
1/2 c. water
1 c. butter, softened
1 1/2 c. sugar
4 eggs, separated
2 1/4 c. sifted cake flour
1 tsp. baking soda
1 c. buttermilk
3/4 c. chopped almonds, lightly toasted
1 c. flaked coconut
1/4 c. sifted cake flour
1/4 c. sugar
1 c. seedless raspberry jam
Whipped Cream Frosting (recipe follows)
1 c. flaked coconut
1 1/2 oz. (1/2 c.) grated white chocolate

Preparation

Combine chocolate and water in top of double boiler; bring water to a boil.
Reduce heat; cook, stirring constantly, until chocolate melts.
Remove from heat; cool.
Cream butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
Add egg yolks, one at a time, beating well after each addition.
Stir in white chocolate mixture.
Combine 2 1/4 cups flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Combine almonds and coconut; dredge with 1/4 cup flour, stirring to coat well.
Stir into batter.
Beat egg whites (at room temperature) until soft peaks form; add 1/4 cup sugar, 1 tablespoon at a time, and beat until stiff peaks form.
Fold into batter.