
Coconut Southern Comfort Layer Cake
A delicious american dish. Perfect for vegetarians.
Total Time
147 min
Serves
6
Rating
0.0 (0)
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
Instructions
- 1
Arrange racks in top and bottom thirds of oven; preheat to 350°F.
- 2
Coat cake pans with nonstick spray; dust with flour.
- 3
Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl.
- 4
Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes.
- 5
Add eggs one at a time, beating to blend between additions.
- 6
Beat until light and fluffy, 2-3 minutes.
- 7
Gradually beat in oil.
- 8
Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
- 9
Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
- 10
Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes.
- 11
Transfer pans to wire racks; let cool in pans for 5 minutes.
- 12
Invert cakes onto racks, remove pans, and let cakes cool completely.
- 13
Preheat oven to 350°F.
- 14
Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper.
- 15
Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely.