Ingredients Jump to Instructions ↓

  1. 2 cups coconut

  2. 4 eggs -- separated

  3. 1/2 pound butter

  4. 2 cups sugar

  5. 1 teaspoon vanilla extract

  6. 1/2 teaspoon coconut-flavored extract

  7. 2 cups all-purpose flour

  8. 2 teaspoons vanilla extract

  9. 1 teaspoon almond extract

  10. 1/2 cup all-purpose flour

  11. 2 tablespoons instant coffee crystals

  12. 1 package semisweet chocolate chips

  13. 1 teaspoon baking soda

  14. 1/4 teaspoon salt

  15. 1 cup buttermilk **TOASTED COCONUT FROSTING**

  16. 8 ounces cream cheese -- softened

  17. 4 tablespoons butter

  18. 16 ounces confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preparation : 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 coconu


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