The best delicious Toasted Coconut Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Toasted Coconut Layer Cake recipe today!
Hello my friends, this Toasted Coconut Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Toasted Coconut Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Toasted Coconut Layer Cake.
What Makes This Toasted Coconut Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Toasted Coconut Layer Cake.
Ready to make this Toasted Coconut Layer Cake Recipe? Let’s do it!
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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
TOASTED COCONUT FROSTING
8 oz Cream cheese; softened
4 tb Butter
16 oz Confectioners’ sugar
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.
Yields
1 Servings
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