COCONUT SOUTHERN COMFORT LAYER CAKE

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Coconut Southern Comfort Layer Cake image

Don't let the good looks of this eight-layer beauty fool you; it's easy to make. Bake 4 cakes (we used 9" round metal cake pans, but disposable ones work fine), then slice each in half. Finish with toasted coconut, a knockout garnish that's also forgiving- it'll mask a less-than-perfect frosting job.

Provided by @MakeItYours

Number Of Ingredients 17

Nonstick vegetable oil spray
2 3/4 cups cake flour plus more for pans
2 1/2 cups unsweetened shredded coconut (not reduced-fat)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt
1 cup buttermilk
4 cups unsweetened coconut chips
2 8-ounce packages cream cheese, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons plus 1/4 cup Southern Comfort
1/2 teaspoon kosher salt
5 cups powdered sugar
Ingredient info: Unsweetened shredded coconut, coconut oil, and unsweetened coconut chips can be found at some supermarkets and at natural foods stores.

Steps:

  • For cake:
  • Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 34 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 23 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
  • Bake until a tester inserted into center of cakes comes out clean, 2227 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
  • For frosting and assembly:
  • Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 57 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
  • Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 23 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 56 minutes.
  • Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
  • Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
  • Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
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