Toasted Coconut Layer Cake

2 cups coconut
4 eggs; separated
1/2 pound butter
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut-flavored extract
2 cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 cup all-purpose flour
2 tablespoons instant coffee crystals
1 packet semisweet chocolate chips
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Toasted coconut frosting:
8 ounces cream cheese; softened
4 tablespoons butter
16 ounces 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 jellyroll 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.