Instructions: Grease and flour three 9xl 1/2-inch round baking pans; set aside. Bring butter or margarine and water to boiling in large saucepan, stirring constantly. Remove from heat. Add baking bar; stir till melted. Stir in buttermilk, eggs, and rum extract.

Stir together the 1/2 cup flour and the pecans; set aside. Stir together the 3 cups flour, sugar, coconut, baking soda, and baking powder in an extra-large bowl. Stir in egg mixture. Fold in pecan mixture. Divide batter among pans.

Bake in a 350iF oven for 25 to 30 minutes or till cakes test done. Cool in pans on wire racks for 10 minutes. Remove cakes from pans; cool on racks.

Place a cake layer on a serving plate. Spread with 1/2 cup of the White Chocolate Frosting. Repeat with second cake layer and another 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired garnish with toasted coconut and/or pecan halves.

White Chocolate Frosting: Melt 4 ounces chopped white baking bar. Cool for 10 minutes. Beat 1/2 cup softened butter or margarine and one 8-ounce and one 3-ounce package softened cream cheese with an electric mixer till combined. Beat in baking bar. Gradually add 6 cups sifted powdered sugar beating till smooth.

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