Food and Recipes Recipes Four-Layer Coconut Cake Be the first to rate & review! Coconut shavings can be purchased in the bulk section of your local health food store or dried fruit section in the supermarket. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Prep Time: 45 mins Bake Time: 30 mins Cool Time: 1 hrs 10 mins Total Time: 2 hrs 25 mins Yield: 14 to 16 servings Ingredients 3 cups all-purpose flour 2 2/3 cups sugar 1 1/2 cups butter, softened 1 cup milk 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons coconut extract 1 teaspoon vanilla extract 5 large eggs 1 (6-oz.) package frozen flaked coconut, thawed 1 cup coconut shavings Coconut Filling 2 cups whipping cream 1/4 cup powdered sugar Directions Preheat oven to 400°. Beat first 6 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in flaked coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool. Meanwhile, reduce oven temperature to 350°. Arrange coconut shavings in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted, stirring occasionally. Spread Coconut Filling between layers, leaving a 1-inch border. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides of cake, pressing gently to adhere. Rate it Print