Directions:
Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Line bottoms of pans with parchment paper. Lightly grease the parchment paper.
Microwave white chocolate in a microwave-safe bowl at 20 second increments until smooth when stirred. Let cool 5 minutes.
Whisk together flour, baking soda, and salt in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy.
Gradually beat in sugar.
Beat in egg yolks one at a time, beating just until blended.
Beat in melted white chocolate and vanilla.
Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture and beating at low speed until blended after each addition.
In a clean bowl and with a clean whisk attachment, beat egg whites until medium-stiff peaks form. Gently fold into batter in two additions.
Divide batter evenly between the 3 cake pans. Smooth it out with a rubber spatula.
Bake 20 to 22 minutes. Let cool in pans for 10 minutes and then remove to cooling racks to cool completely.
To make frosting, toast pecan on a baking sheet in a 350 degree oven for 8 to 10 minutes.
In a 3-quart saucepan with a heavy bottom, cook evaporated milk, sugar, butter, light brown sugar, and egg yolks over medium heat. Stir constantly and cook until mixture thickens up somewhat. You need to cook and stir it for at least a good 10 minutes.
Remove from heat and stir in vanilla extract, coconut, and pecans. Pour into a large bowl. Let cool, stirring occasionally for an hour. At this point it should be thick enough to frost the cake layers.
Spread frosting in between cake layers and to cover top and sides.
Enjoy !!