Coconut Southern Comfort Layer Cake

Health score
2%
Coconut Southern Comfort Layer Cake
45 min.
20
712kcal

Suggestions


If you're looking to impress at your next gathering, look no further than this delightful Coconut Southern Comfort Layer Cake! This show-stopping dessert not only boasts a stunning appearance, but it also packs an incredible flavor punch that will leave your taste buds dancing. With its moist layers infused with buttermilk and coconut oil, this cake is a true representation of Southern charm and hospitality.

The cake is elevated by the rich cream cheese frosting, lightly laced with Southern Comfort—a distinctive touch that adds warmth and depth to each decadent slice. But it doesn’t stop there; the addition of both toasted coconut chips and shredded coconut gives this cake a delightful texture, providing that tropical vibe that everyone loves.

Perfect for birthdays, holidays, or any special occasion, this Coconut Southern Comfort Layer Cake serves up to 20 people, making it ideal for sharing with family and friends. It takes just 45 minutes to prepare, and you can give it a personal touch by adjusting the sweetness or coconut flavors to suit your preferences. So roll up your sleeves, gather your ingredients, and let the baking adventure begin! You won’t regret treating yourself and those you love to this lavish dessert.

Ingredients

  • tablespoon double-acting baking powder 
  • cup buttermilk 
  • 2.8 cups cake flour plus more for pans
  • cups coconut chips unsweetened
  • 0.5 cup coconut oil warmed
  • 16 ounce cream cheese room temperature
  • large eggs 
  • 0.5 teaspoon kosher salt 
  • 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 or 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.

Nutrition Facts

Calories712kcal
Protein4.11%
Fat52.92%
Carbs42.97%

Properties

Glycemic Index
15.45
Glycemic Load
27.96
Inflammation Score
-5
Nutrition Score
10.022174068119%

Nutrients percent of daily need

Calories:712.18kcal
35.61%
Fat:43.12g
66.34%
Saturated Fat:31.27g
195.41%
Carbohydrates:78.78g
26.26%
Net Carbohydrates:73.7g
26.8%
Sugar:60.44g
67.15%
Cholesterol:107.33mg
35.78%
Sodium:236.98mg
10.3%
Alcohol:0.29g
100%
Alcohol %:0.21%
100%
Protein:7.53g
15.06%
Manganese:0.93mg
46.58%
Selenium:18.87µg
26.95%
Fiber:5.08g
20.32%
Vitamin A:817.69IU
16.35%
Phosphorus:152.09mg
15.21%
Copper:0.28mg
14.1%
Vitamin B2:0.19mg
10.92%
Calcium:92.78mg
9.28%
Magnesium:35.3mg
8.83%
Iron:1.45mg
8.08%
Zinc:1.06mg
7.09%
Vitamin B5:0.69mg
6.9%
Potassium:241.38mg
6.9%
Vitamin B6:0.13mg
6.55%
Vitamin E:0.93mg
6.17%
Vitamin D:0.66µg
4.41%
Folate:17.27µg
4.32%
Vitamin B12:0.25µg
4.09%
Vitamin B1:0.05mg
3.18%
Vitamin B3:0.39mg
1.96%
Vitamin K:1.89µg
1.8%
Source:Epicurious