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Cake: Coconut Layer Cake

Source of Recipe


Buny






List of Ingredients



• 2 cups coconut
  
• 4 eggs, separated
  
• 1 cup butter, softened
  
• 2 cups sugar
  
• 1 teaspoon vanilla
  
• 1/2 teaspoon coconut extract
  
• 2 cups flour
  
• 2 teaspoons vanilla
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 cup buttermilk
  
• Toasted Coconut Frosting:
  
• 1 (8 ounce) package cream cheese, softened
  
• 4 tablespoons butter, softened
  
• 16 ounces powdered sugar
  






Instructions



1. Preheat oven to 350. Generously spray three 9" 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.
   
   
2. 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.
   
   
3. 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 a toothpick inserted in center comes out clean. Remove layers from pans and cool on rack.
   
   
4. Frosting: Combine cream cheese, butter and powdered sugar. Beat until smooth. Stir in remaining 1 cup toasted coconut.