| 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>
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