Toasted Coconut Layer Cake

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.
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