Recipe - Toasted Coconut Layer Cake

2 cup Coconut
4 Eggs,; separated
One half pound Butter
2 cup Sugar
1 teaspoon Vanilla extract
One half teaspoon Coconutflavored extract
2 cup Allpurpose flour
2 teaspoon Vanilla extract
1 teaspoon Almond extract
One half cup Allpurpose flour
2 tablespoon Instant coffee crystals
1 pack Semisweet chocolate chips
1 teaspoon Baking soda
One fourth teaspoon Salt
1 cup Buttermilk

TOASTED COCONUT FROSTING
8 ounce Cream cheese; softened
4 tablespoon Butter
16 ounce 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
jellyroll 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.
Recipe By :THE DESSERT SHOW SHOW #DS3006

Posted to MCRecipe Digest V1 #259

Date: Sat, 26 Oct 1996 00:12:08 0400

From: Meg Antczak meginny@node1.frontiernet.net