White Chocolate-Coconut Cake

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.