---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Toasted Coconut Layer Cake
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
  
       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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