Toasted Coconut Layer Cake

Course : Cakes
Serves: 1
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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
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

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