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
4 Servings
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