Ingredients
- 4 eggs
- 2 c sugar
- 16 oz confectioners sugar
- 2 1/2 c all purpose flour
- 1 c buttermilk
- 1/2 lb butter
- 2 c coconut
- 8 oz cream cheese
- 4 tb butter
- 2 tb instant coffee crystals
- 3 ts vanilla extract
- 1 ts baking soda
- 1 ts almond extract
- 1/2 ts coconut-flavored extract
- 1/4 ts salt
- 1 package semisweet chocolate chips
Preheat oven to 350 degrees. Generously spray three 9inch 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. ----