*  Exported from  MasterCook  *

                        Toasted Coconut Layer Cake

Recipe By     :  THE DESSERT SHOW  SHOW #DS3006                            
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  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

                                                            
    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.                                                    

                                                            


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