1/3 cup butter, softened
1 cup white sugar
1 tablespoon cornstarch
2 eggs
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla extract
3 cups rolled white chocolate
1 cup shortening
1 (16 ounce) can crushed pineapple preserves
4 cups flaked coconut
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the butter or margarine and sugar. Beat in the cornstarch until smooth. Stir in the eggs, one at a time, then beat in the flour and cocoa powder. Combine the cornstarch, 3/4 cup of sugar, white chocolate and shortening. Blend well. Mix in the crushed pineapple preserves and coconut. Pour batter evenly into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool completely.
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