Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c coconut
4 eggs, -- separated
1/2 lb butter
2 c sugar
1 ts vanilla extract
1/2 ts coconut-flavored extract
2 c all-purpose flour
2 ts vanilla extract
1 ts almond extract
1/2 c all-purpose flour
2 TB instant coffee crystals
1 pk semisweet chocolate chips
1 ts baking soda
1/4 ts salt
1 c buttermilk
: Toasted coconut frosting:
8 oz cream cheese, -- softened
4 TB butter
16 oz confectioners' sugar

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 coconut.

Recipe By :THE DESSERT SHOW SHOW #DS3006

Date: Sat, 26 Oct 1996 00:12:08
~0400

Browse by categories