4 (1 ounce) squares white chocolate
1/4 cup butter
1 cup packed light brown sugar
1 cup flaked coconut
1 (6 ounce) can evaporated milk
3 cups white sugar
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup boiling water
1 teaspoon vanilla extract
1 cup butter
1 cup butter, softened
2 cups margarine
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the coconut. Beat in the evaporated milk , gradually, mixing all ingredients just until incorporated. Pour batter into prepared 8 inch round pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, then frost with buttercream frosting. Frost with coconut cream topping and frost with vanilla frosting.