Coconut Southern Comfort Layer Cake

A luxurious layer cake combining the tropical flavors of coconut with the warmth of Southern Comfort liqueur. This impressive dessert features eight layers of moist cake filled with cream cheese frosting and topped with toasted coconut chips.

12 servings

13 hr 54 min

Published October 4, 2025

Ingredients

•1 spray Nonstick vegetable oil spray
•2¾ cups cake flour
•2½ cups unsweetened shredded coconut
•1 tablespoon baking powder
•2 teaspoons kosher salt
•2¾ cups sugar
•1 cup unsalted butter
•5 whole large eggs
•½ cup coconut oil
•1 cup buttermilk
•4 cups unsweetened coconut chips
•16 ounces cream cheese
•1½ cups unsalted butter
•⅜ cup Southern Comfort
•½ teaspoon kosher salt
•5 cups powdered sugar
•Ingredient info
•coconut oil
•store information

Cooking Instructions

1.
Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in 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. 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 batter per pan); smooth tops with a spatula.
15 min
2.
Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
27 min
3.
Preheat oven to 350°F. Place coconut chips 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), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
7 min
4.
Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 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.
10 min
5.
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 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
45 min
6.
Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
720 min
7.
Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
10 min

Ingredients

•1 spray Nonstick vegetable oil spray

•2¾ cups cake flour

•2½ cups unsweetened shredded coconut

•1 tablespoon baking powder

•2 teaspoons kosher salt

•2¾ cups sugar

•1 cup unsalted butter

•5 whole large eggs

•½ cup coconut oil

•1 cup buttermilk

•4 cups unsweetened coconut chips

•16 ounces cream cheese

•1½ cups unsalted butter

•⅜ cup Southern Comfort

•½ teaspoon kosher salt

•5 cups powdered sugar

•Ingredient info

•coconut oil

•store information

Cooking Instructions

Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in 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. 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 batter per pan); smooth tops with a spatula.

15 min

Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.

27 min

Preheat oven to 350°F. Place coconut chips 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), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

7 min

Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 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.

10 min

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 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.

45 min

Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.

720 min

Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.

10 min