Coconut Southern Comfort Layer Cake

I get more excited over other people's birthdays than my own.

I can't wait to see what cake/dessert they'll pick to enjoy on their very special day.

Birthdays are a day to celebrate, and what would a celebration be without cake!

And lots of it.

Baking someone their favorite treat on their birthday makes them feel like they are important, and they deserve the best on their day. It makes them know that their choice is the only one that matters.

I love that moment when I present a cake or pie to someone on their birthday and see their face light up with happiness. That's what makes it all worth while. Just to make sure they know how important they are to you.

It's like this cake is exactly what they wanted and it's exactly what they will get because gosh darn it they lived to be another year older and that is something to celebrate!

Celebrating life is so important. We should do it more often than once a year.

More cake! More joyous celebrations for all!

This Coconut Southern Comfort Layer Cake is exactly what is sounds like. 

Southern. Coconut. Layer. Key words.

 

 In the South, we don't make small cakes for birthdays. Or for any day for that matter.

This cake embodies the South. Its big. And full of butter and sugar.

And I mean full of it. I winced a little at the ingredients list.

And with eight layers and a coconut flaked exterior, this cake makes a statement.

It's all about an impressive presentation of a giant cake that will make everybody oooh and ahh.

That's what its allll about on birthdays. The wow factor. The absolute best and greatest for the birthday boy/girl.

Baking the cake is simple, just make sure you have a BIG mixing bowl and lots of counter space.

It's the assembly that can be a bit scary.

But you can totally do it. Don't be scared! Conquer the cake

You're gonna need four cake pans.

I know you're probably thinking Um dude, I only have two like any other normal person.

But do not fret, you can pick up a couple disposable pans at the grocery store.

Problem solved.

 Cakes aline, ready for the oven!

 Crispy, toasted coconut. Smells amazing in my kitchen

 

Outta the oven, onto the cooling racks.

Now the impatience kicks in when I have to wait for them to cool before I can start icing. Hmph. 

 I just turn the fan on high to speed up the process ;)

 Cakes, Assemble!

Oh, and the recipe calls for Southern Comfort, but I didn't have any available so I substituted dark rum instead. Twas an easy fix

 Eight golden layers. I'd like to call it the leaning tower of sweet coconutty goodness.

Flows right off the tongue

 Viola! Crispy coconut flakes make for an elegant topping

 Once you master this cake, you're well on your way to becoming a real Southern Bell.

Oh this ol thing? Nooo I just threw it together in a jiffy!

Coconut Southern Comfort Layer Cake

Ingredients:

Cake

2¾ cups cake flour plus more for pans

2½ cups unsweetened shredded coconut

1 tablespoon baking powder

2 teaspoons salt

2¾ cups sugar

1 cup (2 sticks) unsalted butter, room temperature

5 large eggs

½ cup coconut oil, warmed to melt

1 cup buttermilk

Frosting

4 cups unsweetened coconut flakes

2 8oz packages cream cheese, room temperature

1½ cups (3 sticks) unsalted butter, room temperature

1½ tablespoons plus ¼ cup Southern Comfort

½ teaspoon salt

5 cups powdered sugar

Directions

Cake

Arrange oven racks in top and bottom thirds of oven; preheat to 350 degrees. Coat cake pans with nonstick cooking spray; dust with flour. 

Whisk 2¾ cups flour and next three ingredients in a medium bowl.

Using electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2-3 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 per pan); smooth tops with spatula.

Bake until a tester comes out clean 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, let cakes cool completely. Leave oven on if making coconut topping immediately after.

Coconut Topping

Preheat oven to 350 if not already on. Place coconut flakes 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) about 5-7 minutes. Check frequently and toss in oven a few times. Let cool completely.

Frosting

Can be made 3 days ahead and stored in airtight container at room temperature.

Using and electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1½ 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, 5-6 minutes.

Assembly

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 ½ tablespoon of Southern Comfort. Spread ½ 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.

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.