Instructions: Combine chocolate and water in top of a 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. Pour into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers and cool com- pletely on wire racks. Place 1 cake layer on cake platter; spread with 1/2 cup raspberry jam. Top with second layer of cake and spread with remaining jam; top with third cake layer. Frost sides and top with whipped cream frosting. Sprinkle coconut on sides of cake; sprinkle grated chocolate on top of cake. Cover and chill.

Yield: One 3 layer cake.

Whipped Cream Frosting: 2 c. whipping cream 2 Tbsp. sifted powdered sugar Beat whipping cream at medium speed of an electric mixer until foamy; add powdered sugar (1 tablespoon at a time) and beat until soft peaks form.

Yield: 4 cups frosting.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.