Ingredients

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

Directions

1. Preheat oven to 350 degrees. Generously spray three 9-inch cool cake pans with cooking spray and lightly flour them.
2. 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.
   
3. 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.
4. Add to creamed mixture alternately with buttermilk.
5. Fold in egg whites and 1 cup toasted coconut. Divide batter evenly among prepared pans.
6. Bake 25 minutes or until toothpick inserted in center comes out clean. Remove layers from pans and cool on rack.
   
7. Frosting: combine cream cheese, butter and confectioners' sugar. Beat until smooth. Stir in remaining 1 cup toasted coconut.