White Chocolate Pound Cake - cooking recipe

Ingredients

8 oz. white chocolate, coarsely chopped
1/4 c. hot water
1 c. butter or margarine, softened
4 c. sugar, divided
6 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 c. chopped pecans
1 (3 1/2 oz.) can flaked coconut
1 1/2 tsp. vanilla extract, divided
2/3 c. milk
1/2 c. shortening
4 oz. white chocolate, grated
1/2 tsp. butter flavoring

Preparation

Combine chopped white chocolate and hot water in top of double boiler; bring water in bottom to a boil.
Reduce heat to low; cook until white chocolate melts, stirring occasionally.
Let cool. Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy.
Gradually, add 2 1/2 cups sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Add white chocolate mixture; beat well. Combine flour, baking powder and salt.
Add to creamed mixture alternately with 3/4 cup milk, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition. Stir in pecans, coconut and 1 teaspoon vanilla.