Have all ingredients at room temperature. Grease and flour a tube or bundt pan. Preheat the oven to 325 degrees.

Melt 8 ounces of the white chocolate in the top of a double boiler or a heat-proof bowl set over simmering water stirring until chocolate has completely melted.

In a large mixer bowl, cream together the butter and sugar. Add the egg yolks one at a time beating until each is incorporated before adding the next. Slowly beat the melted chocolate into the creamed mixture.

Sift the flour, baking powder, and salt together. With mixer on low speed, add the dry ingredients alternately with buttermilk to the chocolate batter mixture. Stir in the pecans, coconut, and vanilla.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Pour batter into the prepared pan. Bake for 1 hour and 10 minutes to 1 hour and 30 minutes or until a tester inserted halfway between sides of pan comes out clean. Begin checking the cake at the 1 hour, 10 minute mark. Cooking time will vary depending on your oven.

Remove cake from the oven and place on a cooling rack. After about 15 minutes, carefully run a knife around the edge of the cake to loosen it from the pan. Allow the cake to completely cool in the pan.

After cake has completely cooled, top with glaze, toasted pecans, and additional coconut.

Place the pecans in a shallow pan and toast in a 350 degree oven for 5-6 minutes or until slightly darkened in color. Allow to cool while you make the glaze.

Add the white chocolate, corn syrup, and heavy cream to the top of a double boiler or heat-proof bowl set over simmering water. Stir until the chocolate has melted and the ingredients are combined.

Drizzle the top of the cake with the white chocolate glaze. Sprinkle with toasted pecans and coconut.