White Christmas Cake

Directions

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes.
• Preheat oven to 350°. Line bottoms of 3 greased 8-in. square or 9-in. round baking pans with parchment; grease paper.
• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter.
• Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment paper. Cool completely.
• For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake.
• If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.