| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 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 |
| 8 |
oz |
Cream cheese; softened |
| 4 |
tb |
Butter |
| 16 |
oz |
Confectioners' sugar |
INSTRUCTIONS
TOASTED COCONUT FROSTING
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.
Recipe By :THE DESSERT SHOW SHOW #DS3006
Posted to MC-Recipe Digest V1 #259
Date: Sat, 26 Oct 1996 00:12:08 -0400
From: Meg Antczak <meginny@node1.frontiernet.net>
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”