Coconut Southern Comfort Layer Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 cup buttermilk 
• 2.8 cups cake flour plus more for pans
• 4 cups coconut flakes unsweetened
• 0.5 cup coconut oil warmed
• 16 ounce cream cheese room temperature
• 5 large eggs 
• 0.5 teaspoon kosher salt 
• 5 cups powdered sugar 
• 1.5 tablespoons southern comfort liqueur 
• 2.8 cups sugar 
• 1.5 cups butter unsalted room temperature (3 sticks)
• 2.5 cups coconut shredded unsweetened reduced-fat (not )

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• hand mixer
• aluminum foil
• spatula
• serrated knife

Directions

1. Arrange racks in top and bottomthirds of oven; preheat to 350°F. Coat cakepans with nonstick spray; dust with flour.
2. Whisk 2 3/4 cups flour and next 3 ingredientsin a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl,until smooth, 3–4 minutes.
3. Add eggs one ata time, beating to blend between additions.Beat until light and fluffy, 2–3 minutes.Gradually beat in oil. Beat in dry ingredientsat low speed in 3 additions, alternating withbuttermilk in 2 additions, beginning andending with dry ingredients. Divide amongfour 9" cake pans (about 2 generous cupsbatter per pan); smooth tops with a spatula.
4. Bake until a tester inserted into centerof cakes comes out clean, 22–27 minutes.
5. Transfer pans to wire racks; let cool in pansfor 5 minutes. Invert cakes onto racks,remove pans, and let cakes cool completely.
6. Preheat oven to 350°F.
7. Place coconut chips in a singlelayer on a rimmed baking sheet lined withparchment paper. Toast until some of thechips are golden brown (some will remainwhite), 5–7 minutes; let cool completely.DO AHEAD: Can be made 3 days ahead.Store airtight at room temperature.
8. Using an electric mixer, beat creamcheese and butter on high speed, occasionallyscraping down sides of bowl, untilsmooth and creamy, 2–3 minutes.
9. Add1 1/2 tablespoons Southern Comfort and salt; beatto blend, about 1 minute longer.
10. Add sugar;beat on low speed to blend. Increase speedto high; beat until fluffy, 5–6 minutes.
11. Using a long serrated knife, cut eachcake in half horizontally.
12. Place 1 layer, cut side up, ona cake stand or plate. Lightly brush withabout 1/2 tablespoon of Southern Comfort.
13. Spread1/2 cup frosting over. Repeat with remaining7 layers, Southern Comfort, and frosting.Chill cake for 30 minutes. Leave remainingfrosting at room temperature.
14. Cover sides of chilled cake with frosting.Cover cake loosely with foil and chillovernight. DO AHEAD: Can be made 2 daysahead. Keep chilled.
15. Let cake stand at roomtemperature for at least 30 minutes.
16. Gently pat handfuls of toasted coconutchips over sides and top of cake and serve.