COCONUT SOUTHERN COMFORT LAYER CAKE RECIPE | EPICURIOUS.COM

Coconut Southern Comfort Layer Cake Recipe | Epicurious.com 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 16

Ingredients

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

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
1/2 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
2 cup frosting over. Repeat with remaining
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.