Toasted coconut layer cake

4 Servings

Ingredients

Quantity Ingredient
4 eggs, -- separated
Date: Sat, 26 Oct 1996 00:12:08

Directions

2 c coconut

½ lb butter

2 c sugar

1 ts vanilla extract

½ ts coconut-flavored extract 2 c all-purpose flour

2 ts vanilla extract

1 ts almond extract

½ c all-purpose flour

2 TB instant coffee crystals

1 pk semisweet chocolate chips

1 ts baking soda

¼ 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.

Recipe By :THE DESSERT SHOW SHOW #DS3006 ~0400

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