Toasted Coconut Layer Cake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: coconut,
4: eggs,, separated
1/2 lbs: butter,
2 cup: sugar,
1 tsp: vanilla extract,
1/2 tsp: coconut-flavored extract,
2 cup: all-purpose flour,
2 tsp: vanilla extract,
1 tsp: almond extract,
1/2 cup: all-purpose flour,
2 tbsp: instant coffee crystals,
1 package: semisweet chocolate chips,
1 tsp: baking soda,
1/4 tsp: salt,
1 cup: buttermilk,
Directions:
: 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.
Recipe By :THE DESSERT SHOW SHOW #DS3006
Date: Sat, 26 Oct 1996 00:12:08
~0400
Source from luhu.jp
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.
Recipe By :THE DESSERT SHOW SHOW #DS3006
Date: Sat, 26 Oct 1996 00:12:08
~0400
Source from luhu.jp