2 c Coconut
4 Eggs; separated
1/2 lb Butter
2 c Sugar
1 ts Vanilla extract
1/2 ts Coconut-flavored extract
2 c All-purpose flour
2 ts Vanilla extract
1 ts Almond extract
1/2 c All-purpose flour
2 tb Instant coffee crystals
1 pk Semisweet chocolate chips
1 ts Baking soda
1/4 ts Salt
1 c Buttermilk
Toasted coconut frosting:
8 oz Cream cheese; softened
4 tb Butter
16 oz Confectioners' sugar
Preheat oven to 350 degrees. Generously spray three 9-
inch cool cake pans with cooking spray and lightly flour
them. Spread coconut on ungreased jelly-roll pan and toast
in oven until it begins to brown slightly. Stir often and
set aside. In a medium bowl, beat egg whites until stiff
but not dry. Set aside.
In a large mixing bowl beat together butter, sugar,
vanilla, and coconut flavoring. Add egg yolks one at a
time and beat well after each. Combine flour and baking
soda. Add to creamed mixture alternately with buttermilk.
Fold in egg whites and 1 cup toasted coconut. Divide batter
evenly among prepared pans. Bake 25 minutes or until
toothpick inserted in center comes out clean. Remove
layers from pans and cool on rack.
Frosting: combine cream cheese, butter and confectioners'
sugar. Beat until smooth. Stir in remaining 1 cup toasted
coconut.
