Toasted Coconut Layer Cake
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Toasted Coconut Layer Cake
  Coconut    Cakes  
Last updated 6/12/2012 1:26:48 AM. Recipe ID 61409. Report a problem with this recipe.
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      Title: Toasted coconut layer cake
 Categories: New, Text, Import
      Yield: 4 Servings
        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.

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Recipe ID 61409 (Apr 03, 2005)

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