Toasted Coconut Layer Cake

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.