• Melt the white chocolate in water over low heat.
• In a separate bowl, cream the butter and blend in the melted chocolate.
• Sift together the flour, salt, and baking soda.
• Add the flour mixture, sugar, and buttermilk to the chocolate-butter mixture and beat for 2 minutes.
• Beat in the eggs one at a time and stir in the vanilla extract.
• Fold in the chocolate chips, pecans, and coconut flakes.
• Pour the batter into two well-greased and floured 9-inch cake pans and bake at 350°F for 30 minutes.
• Let the cakes cool for 10 minutes before removing from the pans. Allow the cakes to cool completely.
• While the cake is baking, prepare the Chocolate Custard.

Instructions for the Chocolate Custard:

• In a bowl, combine sugar and flour.
• Beat in the eggs and then the melted chocolate.
• Pour the mixture into a double boiler with the scalded milk and cook, stirring often, until thickened.
• Stir in the vanilla extract and caramels until they are melted.
• Allow the custard to cool completely.

Instructions for the Frosting:

• Sift together the powdered sugar and cocoa powder.
• In a separate bowl, whip the cream until frothy.
• Gradually beat in the sugar mixture and then the vanilla extract.

To Assemble the Cake:

• Place the bottom layer of cake on a serving plate and drizzle with Creme de Cacao.
• Spread an even layer of the chocolate custard over the bottom layer, leaving about 1/4 inch from the edge.
• Place the remaining cake layer on top of the custard.
• Frost the cake with the prepared frosting.
• Sprinkle chocolate sprinkles on top of the cake.