White Christmas Cake - cooking recipe

Ingredients

1 1/2 cups butter
4 ounces white baking bar, chopped
1 1/2 cups buttermilk
4 eggs, slightly beaten
1/4 teaspoon rum extract
3 1/2 cups all-purpose flour
1 cup toasted chopped pecans
2 1/4 cups sugar
1/2 cup flaked coconut
1 teaspoon baking soda
1 teaspoon baking powder
white chocolate frosting
toasted coconut (optional)
pecan halves (optional)
White Chocolate Frosting
4 ounces white baking bar, melted
1/2 cup butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar

Preparation

Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.