Toasted Coconut Layer Cake

Ingredients

160 gr coconut
4 eggs
220 gr butter
400 gr sugar
14 gr vanilla extract
1 gr coconut-flavored extract
325 gr all purpose flour
3 gr almond extract
30 gr instant coffee crystals
1 package semisweet chocolate chips
5 gr baking soda
1 gr salt
240 ml buttermilk
230 ml cream cheese
55 gr butter
375 gr confectioners sugar

Instructions

Preheat oven to 350 degrees. Generously spray three 23 cm 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. ----