Ingredients Jump to Instructions ↓

  1. 2 c Coconut

  2. 4 Eggs; separated

  3. 1/2 lb Butter

  4. 2 c Sugar

  5. 1 ts Vanilla extract

  6. 1/2 ts Coconut-flavored extract

  7. 2 c All-purpose flour

  8. 2 ts Vanilla extract

  9. 1 ts Almond extract

  10. 1/2 c All-purpose flour

  11. 2 tb Instant coffee crystals

  12. 1 pk Semisweet chocolate chips

  13. 1 ts Baking soda

  14. 1/4 ts Salt

  15. 1 c Buttermilk

  16. Toasted coconut frosting: 8 oz Cream cheese; softened

  17. 4 tb Butter

  18. 16 oz Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. 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. --


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