Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  coconut
  4                     eggs -- separated
     1/2         pound  butter
  2               cups  sugar
  1           teaspoon  vanilla extract
     1/2      teaspoon  coconut-flavored extract
  2               cups  all-purpose flour
  2          teaspoons  vanilla extract
  1           teaspoon  almond extract
     1/2           cup  all-purpose flour
  2        tablespoons  instant coffee crystals
  1            package  semisweet chocolate chips
  1           teaspoon  baking soda
     1/4      teaspoon  salt
  1                cup  buttermilk
                        ***TOASTED COCONUT FROSTING***
  8             ounces  cream cheese -- softened
  4        tablespoons  butter
  16            ounces  confectioners' sugar

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

Nutritional Information:

7288 Calories (kcal); 436g Total Fat; (52% calories from fat); 94g Protein; 793g Carbohydrate; 1627mg Cholesterol; 5345mg Sodium