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.
Yields
1 Servings