Charleston Coconut Cake
Warning: This Charleston Coconut Cake is a showstopper! This decadent dessert features layers of coconut cake filled with coconut cream…oh, and there’s a coconut cream cheese frosting, too!
Warning: This cake is not for the faint of heart. It’s not a difficult cake to make, but it does take time to assemble. After all, there are 6 layers of coconut cake here. And there are 5 layers of coconut cream filling. And the entire thing is covered in coconut cream cheese frosting. If you aren’t a fan of coconut, then stop reading. Bounce on over to something like this Chocolate Chocolate Cake and get ready to go chocolate crazy. But if you do like coconut, then this Charleston Coconut Cake is calling your name! It’s a showstopper type of dessert!
This Charleston Coconut Cake in inspired by the Ultimate Coconut Cake at Peninsula Grill in Charleston, SC. As long-time readers might remember, I grew up in downtown Charleston. We lived 2 blocks from the Battery, and I rode my bike all around the cobblestone streets of Charleston. We had a Basset hound named Beauregard. I played football under the oak trees in White Point Gardens where they used to hang pirates. (That sounds a bit macabre now, but it’s true.)
If you’ve ever visited Charleston, then you certainly know the city is immersed in history. 3 signers of the U.S. Declaration of Independence are buried in Charleston churchyards. (2 of them are buried in the church where we went every Sunday morning.) Oh, and speaking of graveyards, I totally remember riding my bike extra fast whenever I had to pass a graveyard on the way home at night from a friend’s house or Cotillion. (Yes, I took Cotillion like any good Southern boy.)
I could literally fill pages with unique memories of Charleston, but I’ll just share one more…for now. The house directly across the street had a wine cellar. But this wasn’t just any wine cellar. As soon as you entered the house, you were met by a grand wooden staircase on the right side of the house while a hallway ran along the stairs on the left side. Like many homes, there was a coat closet in this hallway. But if you pushed the coats to one side, you’d find a doorway built into the bottom half of the closet.
This wine cellar was a small room that was only accessible through the back of that coat closet. It had wood beams and dirt walls, and our neighbors had racks of wine stored there. But it wasn’t always a wine cellar. Apparently it was built as a place for Confederate troops to hide during the Civil War. How cool is that!? Our neighbors house had a secret room where soldiers once hid 175 years ago. I didn’t realize it at the time, but growing up in Charleston was a unique experience. I would give anything to go back to those days!
My sister and I did go back to Charleston a couple of years ago, and it’s surprising how much we remember of the city. Sure, shops have changed and the tourist area has grown a bit larger, but the streets where we played as kids haven’t changed a bit. But what has changed in Charleston is the food scene . There are dozens of trendy new restaurants there, and we absolutely hit as many as we could on our trip! We also stopped by the Peninsula Grill one evening for a cocktail and a slice of their Ultimate Coconut Cake. Amazing!
Over the years, Robert Carter, the original creator of Peninsula Grill’s signature dessert, has shared his recipe in a number of interviews. This Charleston Coconut Cake is based on his creation, although I have made a couple of additions like toasting the coconut as well as using my own white cake recipe. But all credit here goes to Robert Carter!
As I mentioned at the top of this post, this Charleston Coconut Cake is a showstopper. It’s one of those once-a-year type of cakes that you make for a really special occasion. Or for a Wednesday night. It’s insanely tall, and it’s also insanely delicious! Enjoy, my friends!
Charleston Coconut Cake
For the Coconut Cream Filling
- 2¼ cups heavy cream
- 1⅓ cups granulated sugar
- ¾ cup unsalted butter
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- 4 cups unsweetened shredded coconut
For the Cake
- 4½ cups all-purpose flour
- 1½ Tbsp baking powder
- ½ tsp salt
- 2 cups unsalted butter, room temperature
- 3 cups sugar
- 6 large eggs
- 1½ cups heavy cream
- ¾ cup sour cream
- 2 Tbsp vanilla extract
- 1½ tsp coconut extract
For the Coconut Frosting
- 2½ cups shredded coconut
- 1 cup unsalted butter, room temperature
- 12 oz. cream cheese room temperature
- 2 Tbsp cream of coconut not coconut cream
- ½ Tbsp vanilla extract
- 5-6 cups powdered sugar
For the Coconut Cream Filling
- Using a large saucepan, add cream, sugar and butter. Place over medium-high heat and bring to a boil, stirring often. (Note: The mixture will expand in volume quickly as it reaches boiling temperature, so use a larger saucepan than you might initially think!)
- Using a small bowl, add cornstarch, vanilla and 2 Tbsp of water; whisk together until smooth. Once cream mixture reaches boil, add cornstarch mixture. Bring mixture to a boil and continue cooking over medium-high heat for 1 more minute, stirring constantly. Remove mixture from heat.
- Using a food processor, add shredded coconut; pulse until coconut is finely chopped.
- Using a large bowl, stir together cream mixture and coconut.
- Cover and refrigerate for 2 hours, or until fully chilled.
For the Cake
- Grease and flour (3) 8” round cake pans; set aside. Preheat oven to 325°F.
- Using a medium bowl, sift together the flour, baking powder and salt. Stir until well combined; set aside.
- Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~4-5 minutes on medium speed). Add the eggs; mix on low speed until well combined.
- Add half of the flour mixture to the bowl; mix on low speed until well combined.
- Add the heavy cream, sour cream, vanilla extract and coconut extract; mix on low speed until well combined.
- Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
- Divide the batter evenly between the 3 cake pans. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool in pan for at least 15 minutes before turning out onto a cooling rack until completely cool.
For the Coconut Frosting
- Preheat oven to 350°F. Spread coconut onto sheet pan and bake for 6-8 minutes, or until light golden brown. (Note: Watch coconut closely as it will burn quickly once it begins to turn brown!) Set toasted coconut aside.
- Using a countertop mixer, add butter and cream cheese; mix on medium speed until well combined (~2-3 minutes). Add cream of coconut, vanilla extract and powdered sugar 1 cup at a time until frosting reaches desired consistency. (Note: I used 5½ cups powdered sugar.)
- Once cakes have cooled, use a long knife to slice each cake into 2 equal layers.
- Place one layer of cake on a large plate. Add 1 cup of Coconut Cream Filling (not Frosting); spread filling to edges using an offset spatula. Repeat process with remaining 5 layers of cake and remaining filling. (Note: Do not put any filling on the top of the cake.)
- Using an offset spatula, frost edges and top of cake with the Coconut Frosting. Press toasted coconut into edges of cake.
- Refrigerate cake for at least 4 hours, or overnight. Slice cake while cold, but serve either cold or at room temperature.
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This cake really does look like a showstopper, David. And boy do I like coconut. Crave the stuff. Now the thing is, I’m not much of a baker, to be honest. Do you ship… 😉 ?
Haha! I wish I could ship this cake, Frank! I have no idea how those big bakeries manage to ship cakes. That would be a challenge for sure…and that would also mean that I couldn’t eat all of the cake before it left the house. Oops! 🙂
Oh what a magnificent cake.My family loves coconut cake and we eat it like fighting a fire! This I have to make! My mama made a coconut cake that only I make and boy does it take me back.
Thanks so much, Deborah! This coconut cake is one of our favorites. It does take a bit of time to make, but it really is a ‘show-stopper’ type of dessert. Plus, I just enjoy making fancy desserts! (And then I enjoy eating them, too…haha!) I hope you enjoy this cake if you get a chance to make it! 🙂
Beautiful. Makes me wish that I baked, but I just don’t. Probably because I’d eat the whole cake if I made it! But I can enjoy your photos and think coconut!
Oh no! Hey, you can always start baking, Mimi. I grew up around my mother baking all of the time, but I’ve also taught myself a lot over the years. If I can do it, you can do it! 🙂 Thanks so much, my friend!
Whoa. It really looks like a showstopper! So rich and delicious…definitely giving this beauty a try!
Oh, this one is so good, Marissa! It is an involved recipe with all of the layers and whatnot, but that’s what makes it such a showstopper once it’s all assembled! I highly, highly recommend it. 🙂
This cake defines showstopper! When it comes to cakes I really believe the more layers the better. It’s so cool that you grew up in Charleston. I’ve always wanted to be from someplace with history–the only bit of interesting history in Eugene is that it was originally called Skinner’s Mud Hole (because RAIN!). Fortunately, Eugene Skinner’s wife changed the name after he died. I’ve never been to Charleston but I fully intend to get there someday. Until then, I’ll just eat this cake and think about pirates and confederate soldiers hiding in wine cellars 🙂
Hah! There has to be more interesting historical tidbits about Eugene than the rain. Right?? I mean aren’t there some gold rush stories out in that area? Or was that all further south? Either way, put Charleston on the list! Heck, let me know when you’re going, and I’ll come down, too. I’m always looking for an excuse to go back to visit. I absolutely love that city…and the delicious food scene that has popped up there recently just makes it even better! Also, I don’t think the pirates and confederate soldiers hung out together. Just for the record. 😉
OK: it requires patience and time to do it. But, it seems it is worth of every single minute. Holidays keeper ! Thank you David !
Yes! This cake really would be excellent for the holidays. It does require a bit of effort…I’m not going to lie there. But trust me when I say the effort is worth it once you assemble this cake (and then take a bite, of course)! 🙂
What a cake and childhood. When we walked to school we had to walk past what we called the haunted house. Well, we didn’t walk. We ran. Sad to say but I bet most folks would now drive their kids to school!
You make a good point about most folks driving their kids to school now. To be fair, we carpooled to school but that’s because our school was like 15 minutes away. But coming home from friends’ houses and having to pass those graveyards? Shudder. I still get the creeps thinking about it! I swore that if I ever looked up, I’d see a ghost standing over there…so I just never looked up. 🙂 Thanks so much for stopping by and commenting, Abbe!
That is one helluva cake! I’m sure I’d love it. The coconut cream cheese combo sounds especially delicious. However, my husband doesn’t like shredded coconut, so I unfortunately can’t make cakes like this anymore. The only consolation is that if I get a slice in a restaurant, I know I’ll have the whole thing to myself!
Oh no! I guess this cake isn’t going to be able to make an appearance in your kitchen. Or perhaps you could invite a bunch of coconut-loving friends over? Or maybe just say screw it and go down to Charleston for vacation? Yes, I think that second option is the way to go here! 🙂
I would love to visit Charleston one of these days. You have a lot of amazing memories! That house with the wine cellar sounds too cool…although I think I would have been frightened of going down there when I was a kid! Now about this cake – Love It!!! I’m a huge coconut fan and this cake is stunning! Nicely done, David!
Sometimes I have to stop and be like “Did I really grow up in Charleston?” I mean some of these stories about hidden wine cellars and pirates are just too hard to believe…but they’re 100% true! Do put Charleston on the list. And do email me before you go so I can give you some advice! 🙂 And on that list? A stop by Peninsula Grill for dessert. But in the meantime, this coconut cake can be made at home, and it’s really, really, really good! Thanks, Kathy!
Wow! This cake really is a showstopper, David! Six layers of delicious coconut cake, covered in frosting – this cake is definitely calling my name 🙂 Your childhood in Charleston sounds lovley, so much history as well. Would love to visit one day!
There is so much deliciousness going on in this cake, Miriam! I mean layers upon layers…and that always makes a dessert super fun! So I can’t say I ate at Peninsula Grill as a kid (I have no idea if it was even there back when we lived in Charleston), but I do know that we ate there as adults. And this cake really is unique! Do put Charleston on your list of places to visit, Miriam. And do let me know before you go so I can give you some tips! 🙂
Wow! 6 layers of coconut cake. 6 layers! 5 layers of coconut cream filling. 5 layers! OK, you get the point David, I’m there! Fill me up with this cake! Love reading the story too about the hidden wine cellar, where soldiers once hid. I love history stuff like that. Now back to this cake. You say it’s OK for a Wednesday night? Right then. I’ll remember that when cake is called for on a Wednesday night. Actually cake could be called for any night couldn’t it, especially this one!
Sometimes I can’t believe that I actually grew up in Charleston. I mean crawling into hidden wine cellars and playing underneath huge oak trees where they hung pirates? It almost sounds unbelievable…but it really did happen! This cake is crazy, and it’s definitely one of those “once a year” type of celebration cakes. But it makes for one great way to celebrate! Thanks, Neil! 🙂
Holy layers! That’s one impressive looking cake. All of the history in Charleston is pretty cool! I’ve only been there once for work but I loved the area, and would like to visit there with my husband for fun sometime.
Yes! I remember you saying that you visited Charleston a couple of years ago. It’s a great place, and I want to plan a return visit sometime soon. Maybe in another year or two when Robbie is easier to travel with. In the meantime, I’ll just bake up another one of these coconut cakes here at home. 🙂 Thanks, Nicole!
“6 layers of coconut cake…5 layers of coconut cream filling… covered in coconut cream cheese frosting!” Be still my heart! THIS Is indeed a stunning showstopper. And as a fan of coconut – I wouldn’t mind one bit having to play Bruce Bogtrotter to THIS coconut cake instead of the chocolate cake he had to finish – just give me a spoon and a gallon of dairy free milk and a afternoon and this would be demolished!
BTW – that house across the way sounds like it was quite fascinating! How many of those houses must there be with secret tunnels and doorways and rooms? Too Too Cool! Next time we are in Charleston I am gonna have to stop by the Peninsula Grill next time for sure!
Happy Thursday, David!!!
Haha! I totally had to google Bruce Bogtrotter there. Oops. 🙂 But I agree with you…this cake and a fork and an afternoon sounds like a great partnership! So as far as that house across the street with the hidden wine cellar? I honestly have no idea how many houses like that are in Charleston. My guess is a lot. We went back and visited the house we grew up in on that trip (the current owners are really nice!), and they had discovered a hidden brick archway in the back part of the house. Apparently it had led to the stables, but it had been walled up at some point. So you never know what you’re going to find when you start snooping around in Charleston! I love that city, and I definitely need to find a way to get back soon. Thanks, Shashi!
David, we DO love coconut, and this cake sounds phenomenally delicious. Although we prefer thin layers over thick and fluffy in a cake, thanks to generous amount of the coconut cream and frosting, heavenly. Somehow I’d this cake to have another layer – lemon or lime curd, but this would have been a different recipe. Please send us 2 large slices of this cake and a container of extra cream and frosting 🙂
So I like where you’re going with that flavor idea, Ben! I mean the coconut cream filling is really good, but what if you alternated the coconut cream layers with lime curd layers? It would look pretty cool, and I bet it would be delicious! Why don’t you just whip that cake up and send me a couple of slices? 🙂
Coconut is something I love a lot. When I say a lot! I mean, I am too crazy for coconut. Since you have added coconut to it, I am sure this is going to be a very tasty recipe, David. Thanks a lot for sharing such a delicious recipe with us. Have a lovely weekend. 🙂
Thank you so much, Puja! I didn’t grow up eating coconut all that often (or at least not that I remember), but I have become a big fan of coconut. And coconut desserts are a new favorite for sure. This cake takes a bit of time to make, but wow is it a showstopper type of dessert once it’s all done! I hope you had a great weekend, my friend!
Growing up in such a historic city sounds awesome! I love old buildings with neat secrets like hidden rooms, buildings that were once used for various civil war era stuff (hospitals, hiding troops, storage whatever). I’m a bit of a history nut so that stuff is just neat!
Anyways, your cake looks like some serious cake. Good thing I love coconut too, cause that cake looks fantastic. I’m impressed you got it to stand up straight for that shot! Very good! Hope your all is well!
Yeah, I am totally into cool history stuff like houses with wine cellars and stories about pirates. I think I have to credit that to growing up in Charleston. I mean that city has history written all over it, and it really was fun growing up there. Heck, I wish I still lived there now! But we’re a wee bit north of there, so I guess I’ll just have to make this coconut cake at home instead. 🙂 Oh, and getting that cake to stand up? You should have seen me trying to carry it over to the table for that shot. Haha! I love that you appreciate the small things like that, Matt!
Lovely cake,, David, and indeed a showstopper! Perfect for springtime! I love a tall cake, it is so elegant. And don’t get me started on anything Southern, so delicious! I recently spent some time in Greenville experiencing all of the culinary delights, but I hear Charleston is Foodie Heaven!
Hey Laura! Oh my gosh…Southern food. You’ve totally hit on one of my favorite topics. Southern recipes always rank among my favorites as they remind me of growing up. (Isn’t it funny how we often revert back to childhood favorites even years later?)
I’ve heard that Greenville has really turned it on lately, and it’s supposed to be a great place to visit. Laura goes down to Greenville 1-2 times a year for work, and she always comes back with stories! I definitely need to put it on my list one of these times. Maybe I’ll go with her on the next work trip. She can sit in meetings while I go do some “research” for the blog. Haha!
My Grandfathers favorite cake was coconut cake and my Mom coconut cake could make you cry. Loving your charleston coconut cake David, it reminds me of good times with my Woot Woot.
Woot Woot. I love that name! I’m so glad this cake could bring back memories like that. Food is a funny thing in that way, right? Hope you’re doing well, my friend!
This cake looks so good!!! but to spend over $2.00 for a can of cream of coconut just to use to 2 tablespoons of it is a waste of money.
Hey Jackie! I totally understand the concern there…2 Tbsp isn’t that much, but it provides so much flavor. We just use the leftover cream of coconut for other recipes so none of it goes to waste. We hate wasting food/ingredients here in our house!
Cake looks and sounds amazing !!!! Have never made a cake like this, may have to give it a try 🙂
Maybe you could list a few of your ideas for the leftover coconut cream for readers like Jackie who aren’t sure what to do with rest of can ??
Here are a few of mine, putting some in your oatmeal makes it extra yummy and creamy, throw some in a chocolate milkshake, or make a pina colada milkshake (ice cream, coconut cream, banana (I freeze mine), crushed pineapple, put in blender and blend away – very yummy)
Hey Mar! Those are some excellent ideas for using leftover coconut cream. To add to your list, we actually like to stir a couple of tablespoons into mashed sweet potatoes (it sounds strange but trust me!) and of course there’s always a pina colada! (https://spicedblog.com/classic-pina-colada.html) Oh and then I was reading that pina colada post and that reminded me about this Almond Joy Tart…oh, that one is SO good, too! (https://spicedblog.com/classic-pina-colada.html)
Hi David – just added both the recipe links to my to make list ! Drink sounds perfect for long w/e coming up 🙂
will have to try in mashed potatoes, I have added sour cream, cream cheese, never thought about coconut cream
Hey Mar! Just dropping in to share a quick link to the mashed sweet potatoes that we’ve made. http://girlandthekitchen.com/vegan-creamy-mashed-sweet-potatoes/ except we use a couple tablespoons of coconut cream in place of the coconut milk. Surprisingly delicious!
BTW – have never been to Charleston, it’s on my bucket list ! Sounds like a cool place to grow up !!
Love ghosts/spirits and stories – lots of Haunted areas in upstate NY 😉
Haha! I’m not sure how many haunted places we have here in upstate NY. Laura and I did go visit a local house/museum for a haunted tour a couple of years ago…and the stories definitely freaked me out still. But Charleston? That place is full of haunted stories! Haunted tours or not, Charleston needs to be on your bucket list for sure!! Thanks, Mar!
We use to go check out places that were reported to be haunted late at night when I was in HS, some creepy places around. Vale Cemetery and Yates Elementary in Schenectady have some great ghost stories attached to them, we never made it to Vale, we tended to check out places in Ballston lake up to Saratoga at night. Adirondacks has quite a bit of haunted history from the French and Indian War and the American Revolution
Yates Elementary has a haunted history? That’s awesome! I’m not so sure about lurking around a graveyard…those places creep me out even at high noon, but I’m about to go google Yates and ghost stories! And good point about the Adirondacks. I believe one of the big ghost shows (Ghost Hunters if I recall) did a show at Fort William Henry in Lake George. It was a good show, too!
I use to watch Ghost hunters all the time, but I missed the one on Fort William Henry, would have liked to see that one, will have to check out youtube, thanks for heads up on that one !!!
I’d definitely wander through Yates, not sure about Vale though, I’ve read some really creepy stories on that one. There are so many sites that list hauntings in NY. Our HS here in Bristol is suppose to be haunted, students seeing ghosts of 2 students killed, one on way to graduation, also see the train that hit her and one killed outside the school.
Man, I love creepy stuff…but then there comes a point when it just gets too creepy for me. Kinda strange how that works right. Like I want to be scared, but not really. Speaking of ghost shows, one of my all time favorite episodes was a Ghost Adventures show where they visited Poveglia, an island off the coast of Venice, Italy. Oh, and then there was another one in the Edinburgh Vaults. Talk about super creepy!!
I know, sometimes, it gets a bit too creepy. I saw the one on Edinburgh Vaults !! Will look up the one about island off Venice
I did find part of the show on Fort William Henry on Youtube – interesting !!
Saw one of the ghost hunters when they went to a house in Mass, family said that things were flying around the house at night, especially kids toys, they tapes it, really creepy, I could not live with that type of ghost.
Ghost/spirit that has followed me around since I was 11 is a really pleasant spirit, think it’s my Gramps, showed up after he died.
We do have black orbs that fly around the house sometimes here, our neighbors use to see them in their house next door, they use to have light bulbs pop constantly. People that moved in after J&B left have never seen them – guess they don’t believe. I’ve heard someone pacing the halls in this house, creepy when home alone at night
I just watched Poveglia Island show – creepy, sometimes, as you said, you want to debunk some of this stuff, but can’t explain it. I wouldn’t set foot on that place !
That episode in Fort William Henry was particularly creepy the way stuff was moving off of the shelves. Some of the stuff that happens just makes me roll my eyes…but then stuff like that happens, and I can’t come up with a logical way to debunk it. Creepy!!
So cool that you’ve got a ghost/spirit following you around. I actually wrote a post last Halloween time about one of my experiences growing up in Charleston: https://spicedblog.com/sweet-potato-and-black-bean-chili.html (Oh, and that chili recipe is really good, too…bookmark it for when the weather gets cold again!) Thanks, Mar!
Chili sounds great, love sweet taters ! Thanks for the link
Thanks for link to Sweet Potatoes David – sound yummy
I always put brown sugar in my sweet taters and butternut squash (Gram always made them that way)
Found this recipe that includes vanilla bean paste – can’t wait to try, thought I’d share
Vanilla bean paste in sweet potatoes!? Interesting…thanks for sharing the link, Mar!
Wow, that is one beautiful coconut cake!!!! Im definitely up for the challenge, but I’m trying to decide if I should make it or actually get my husband to bring me back a slice from the Peninsula Grill next time he’s down in Charleston. We live in Sumter,SC right by Shaw Air Force Base and only live 2 hours away. My husband works for Hoveround Wheelchairs and travels to Charleston several times a month. Thanks for sharing this delicious recipe and I’ll keep you posted to which comes first, the slice or the cake!!!!
Hey Tammy! Thank you so much for the kind words here. I have to admit that I’m really jealous you live so close to Charleston. I remember visiting Sumter when I was a kid growing up down there. So if you have the ability to get the real deal Peninsula Grill coconut cake, then I would definitely say do it! But with that said, it’s really fun to make this one at home. It’s more involved than a ‘traditional’ cake, but it’s absolutely delicious! Let me know whether the slice or the cake comes first…but I hope both happen in the near future! 🙂
Hi! I hope you still view comments here about your recipe. I made the filling, cake and frosting and am about to assemble it but the chilled coconut cream filling is not cream-like at all. I envisioned it to be more thick pudding like but it is far from that consistency. I can stir it but it is not pourable. Very thick. Is this how it should be or should I scrap this and start over?
Hey Stephannie! I am indeed still replying to comments here…I try to always respond to each and every comment on the blog. 🙂
As far as the filling, it’s hard to say without being there and seeing it. With that says, the filling is rather thick. It doesn’t really pour well. Instead, you’ll need a spatula to help spread the filling to the edges of the cake. If the filling was pourable, it would lead to all kinds of trouble once you stack the multiple layers of cake on top. Does that make sense? As I mentioned, it’s hard to troubleshoot without being there, but I’d guess that your filling is on the mark (or close to it). Let me know how the cake turns out!!
I have a friend ask me for a cake similar to the charleston coconut cake and I found your recipe. I made it last night and finished it up this morning. It is absolutely divine. The flavors are there, but not in your face! I love it (only could construct a bites worth from the cake scraps)! I am excited to see what my friend says since she has eaten the original, but either way I know she is going to love it.
Hey Kristina! First of all, thank you so much for not only choosing this recipe, but also stopping back to leave a comment. I really appreciate it! So as I’m sure you realize, this cake is a labor of love. There are a lot of steps in it…but I think they are well worth the effort! This cake is amazing. I truly hope your friend loves this version. Nothing beats eating a slice in downtown Charleston, but hopefully this brings back good memories! 🙂 Thanks again!!
What a GORGEOUS cake – the decadent multi-layer, coconut Charleston creation.
I’ve been to lovely Charleston twice – so special. That cake costs $60+ for shipping and you have to be home to receive it.
David – you’ve been so widely traveled! I can’t keep up. Funny to read that you even ‘went to Cotillions like a nice Southern boy’. HA!
Although born in Wilmington, DE I went to college at Wesleyan in Macon, GA. If you were a ‘true Southern boy’ you certainly heard of Wesleyan.
It’s much more academically competitive than it was in the late 60ies when I was there – more of a ‘Southern Belle finishing school’ where well-to-do Daddies sent their little girls for an education in a safe, cultured environment. Hopefully to meet a rich, Southern man.
That’s when I found out I was a ‘gasp’ Yankee! ha!
Hey Lisa! Well now you’ve hit on one of my favorite topics – Charleston. I loved growing up down there. The thing is I didn’t realize how cool and unique that experience was until we moved away. As I mentioned in the cruller post, a lot of my posts are inspired by where I’ve lived and where we’ve traveled. This Charleston Coconut Cake is one of those! It’s a bit more time consuming to make, but boy oh boy is this a good one! 🙂
Also, I just have to note that I am well aware of Wesleyan. In fact, one of our neighbors in Raleigh went there and was always talking about it. Small world! It’s ok that you’re a “Yankee.” I’ll forgive that. (After all, I’m living in upstate New York now, so I have to be ok with Yankees. Haha!) Thanks so much, my new friend!