Directions

1. 1

   Preheat oven to 350°F and position racks in the top and bottom thirds. Coat four 9-inch round cake pans with nonstick spray and dust the bottoms and sides with cake flour, tapping out excess. In a medium bowl, whisk together 2¾ cups cake flour, shredded coconut, baking powder, and 2 teaspoons salt; set aside.

2. 2

   Using an electric mixer at medium speed, beat 2¾ cups sugar and 1 cup butter together, scraping the bowl occasionally, until pale and smooth, 3 to 4 minutes. Add the 5 eggs one at a time, beating well after each addition. Continue beating until the mixture is light and fluffy, about 2 to 3 minutes longer.

3. 3

   With the mixer running at medium speed, gradually add the warmed coconut oil and beat until fully incorporated. Reduce the mixer speed to low. Add the dry flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry mixture. Beat until just combined after each addition.

4. 4

   Divide the batter evenly among the prepared pans, using about 2 generous cups per pan. Smooth the tops with a spatula. Place two pans on each oven rack.

5. 5

   Bake for 22 to 27 minutes, until a toothpick inserted in the center of each cake comes out clean. Transfer the pans to wire cooling racks and let the cakes cool in the pans for 5 minutes. Turn each cake out onto a cooling rack, remove the pan, and allow to cool to room temperature.

6. 6

   While cakes cool, preheat the oven to 350°F. Spread the 4 cups of coconut chips in a single layer on a parchment-lined rimmed baking sheet. Toast in the oven until the chips are lightly golden (some may remain white), 5 to 7 minutes. Remove from oven and let cool completely.

7. 7

   Using an electric mixer at high speed, beat the room-temperature cream cheese and 1½ cups butter together, scraping the bowl occasionally, until smooth and creamy, about 2 to 3 minutes. Add 1½ tablespoons of Southern Comfort and ½ teaspoon salt; beat for about 1 minute to blend well.

8. 8

   Add the 5 cups powdered sugar to the frosting mixture and beat on low speed until just blended. Increase the mixer speed to high and beat until light and fluffy, 5 to 6 minutes. Set aside about 1 cup of frosting for decorating; leave the remaining frosting at room temperature.

9. 9

   Using a long serrated knife, carefully cut each cooled cake in half horizontally to create 8 thin layers. Place the first layer, cut side up, on a cake stand or serving plate. Lightly brush the top with about ½ tablespoon of the remaining ¼ cup Southern Comfort, then spread about ½ cup frosting over it.

10. 10

    Repeat this layering process with the remaining 7 cake layers, brushing each with about ½ tablespoon of Southern Comfort and spreading about ½ cup frosting between layers. Once all layers are stacked, refrigerate the assembled cake for 30 minutes.

11. 11

    Remove the chilled cake from the refrigerator. Using the reserved frosting (at room temperature), cover the sides and top of the cake with a thin, even layer.

12. 12

    Gently press handfuls of the toasted coconut chips onto the frosting covering the sides and top of the cake. Cover loosely with foil and refrigerate overnight before serving. Let the cake stand at room temperature for at least 30 minutes before slicing and serving.