Coconut Layer Cake

2 cups coconut - divided use
4 eggs, separated
1/2 pound butter
2 cups sugar
1/2 teaspoon coconut extract
2 1/2 cups flour
2 teaspoons vanilla
1 teaspoon almond extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

TOASTED COCONUT FROSTING:
8 ounces cream cheese, softened
4 tablespoons butter, softened
16 ounces powdered sugar

Preheat oven to 350�F. 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, almond extract 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.