Coconut Southern Comfort Layer Cake

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. 1

   Arrange racks in top and bottom thirds of oven; preheat to 350°F.

2. 2

   Coat cake pans with nonstick spray; dust with flour.

3. 3

   Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl.

4. 4

   Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes.

5. 5

   Add eggs one at a time, beating to blend between additions.

6. 6

   Beat until light and fluffy, 2-3 minutes.

7. 7

   Gradually beat in oil.

8. 8

   Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.

9. 9

   Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.

10. 10

    Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes.

11. 11

    Transfer pans to wire racks; let cool in pans for 5 minutes.

12. 12

    Invert cakes onto racks, remove pans, and let cakes cool completely.

13. 13

    Preheat oven to 350°F.

14. 14

    Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper.

15. 15

    Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely.