Charleston Coconut Cake -

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!

Prep Time1

Cook Time1 10

Refrigeration Time6

Total Time8 10

Course: Dessert

Cuisine: American

Keyword: charleston, coconut cake

Servings: servings

Calories: 765kcal

Ingredients

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 or coconut milk
½ Tbsp vanilla extract
5-6 cups powdered sugar

Instructions

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 mixing bowl, stir together cream mixture and coconut flakes.
Cover and refrigerate for 2 hours, or until fully chilled.

For the Cake

Grease and flour (3) 8” round cake pans. Line bottoms of pans with parchment paper; set pans aside. Preheat oven to 325°F.
Using a medium bowl, sift together the flour, baking powder and salt. Stir until well combined; set dry ingredients aside.
Using a stand 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 cake 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 wire 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 an electric 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.)

To Assemble

Once cakes have cooled, use a long knife to slice each cake into 2 equal layers.
Place one layer of cake on a large serving 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 buttercream 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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