Toasted Coconut Layer Cake
Yield
1 CakePrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
coconut
|
*
|
| 4 | large |
eggs
separated |
|
| ½ | pound |
butter
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
coconut extract
|
* |
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
instant coffee
|
*
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| Toasted coconut frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| 4 | tablespoons |
butter
|
|
| 16 | ounces |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
coconut
|
*
|
| 4 | large |
eggs
separated |
|
| 226.8 | g |
butter
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
coconut extract
|
* |
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
instant coffee
|
*
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, null, null |
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| Toasted coconut frosting | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 6E+1 | ml |
butter
|
|
| 462.4 | ml/g |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
