These decadent mini-cakes are drenched in white chocolate icing, sprinkled with toasted coconut, then topped with pecans for a satisfying crunch.

White Chocolate Batter

    1/2 cup whole milk
    4 ounces Nestlé White Cocoa Butter Coating, shaved
    1 cup golden brown sugar
    3/4 cup butter
    3 large eggs
    2 teaspoons vanilla extract
    1 1/2 cups cake flour
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup low-fat buttermilk

White Chocolate Icing

    3/4 cup unsalted butter
    7 ounces Nestlé White Cocoa Butter Coating, shaved
    1/2 cup fat-free milk
    2 teaspoons vanilla extract
    8 cups confectioners' sugar
    2 tablespoons meringue powder

Toppings

    1 cup pecan halves
    1 cup coconut, toasted in the 350° oven
    for a few minutes on a baking sheet

1.  Preheat the oven to 350° .

2.  Cake: In a 2-quart saucepan, heat the milk over medium    
     heat. Add the shaved chocolate (sliced off chocolate bar with
     a chef's knife) and stir until melted with a wooden spoon.

3.  In a large bowl, use a mixer to cream the sugar and butter. Beat in the
     eggs and vanilla, then beat for 1 minute. Beat in the chocolate milk
     mixture.

4.  Sift the flour, baking soda and salt onto the batter. Beat well,
     then beat in the buttermilk. Divide the batter between two 13
     x 9 x 2-inch glass baking dishes sprayed with nonstick spray.
     Bake in the preheated oven for 20 minutes.

5.  Cool the cakes completely in their pans before turning the cakes
     out onto a cooling rack. Place the first cake on a large breadboard.
     Cut off the hard crispy edges, then use a ruler to help you cut the
     cake into 1-inch squares. Place the squares back onto the cooling
     rack which has been set on sheets of waxed paper. Prepare the
     second cake in the same manner. Place all the squares on the
     cooling rack.

6.  Icing: Melt the butter in a 3-quart saucepan. Add the shaved
     chocolate and stir until melted. Stir in the milk and vanilla.
     Place the sugar in a large bowl, use a mixer to beat in the
     white chocolate mixture.

7.  Cakes: Pour the chocolate icing over each cake square to
     cover the cake completely. Sprinkle each cake with coconut      
     and top with a pecan half. When the icing has set, transfer
     the mini-cakes to a regular sized foil cupcake pan liner. Serve
     on a large silver platter.

     Hint: Save any leftover cake pieces for a trifle recipe.
     Coconut may be toasted in the oven while cakes are cooling.
     These pretty cakes freeze well and thaw quickly.

     Makes 60 or more mini-cakes