Toasted Coconut Layer Cake

Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 cups coconut
4 large 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 / Directions:

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


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes