Charleston, South Carolina, is a city known for its rich history, stunning architecture, and Southern charm. Among the many culinary delights that this city has to offer, one dessert stands out above the rest—the Charleston coconut cake. This delightful cake has a storied history and has become a beloved tradition for many families in the area. Its light and airy layers, creamy coconut filling, and luscious frosting make it the perfect dessert for any occasion.

I still remember the first time I tasted Charleston coconut cake. It was at my grandmother's 80th birthday celebration in Charleston. As we gathered around the table, the cake became the centerpiece of the celebration, with its elegant layers and coconut flakes adorning the frosting. With each bite, I was transported to a place of pure bliss—the soft, tender cake melded with the delicate sweetness of the coconut filling and the richness of the frosting. That day, my grandmother shared with me the recipe that had been passed down through generations in our family. It's a recipe I've cherished and made on special occasions ever since. I'm confident that once you experience the delightful flavors of this cake, you'll want to save and make this recipe for years to come.

For the Cake:

2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 cups sweetened shredded coconut

For the Coconut Filling:

1 cup coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1/2 cup sweetened shredded coconut

For the Frosting:

1 1/2 cups unsalted butter, room temperature
4 cups powdered sugar
1/4 cup coconut milk
1 tsp pure vanilla extract

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the shredded coconut.

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.

While the cakes are cooling, prepare the coconut filling. In a saucepan, combine the coconut milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the shredded coconut. Allow the filling to cool completely.

To make the frosting, beat the butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.

To assemble the cake, place one cake layer on a serving plate. Spread a layer of coconut filling over the cake, followed by a layer of frosting. Repeat with the remaining cake layers, filling, , and frosting.

Frost the top and sides of the assembled cake with the remaining frosting.

If desired, garnish the cake with additional sweetened shredded coconut for a beautiful and enticing presentation.

Allow the cake to set in the refrigerator for at least 1 hour before serving. This will help the layers set and make slicing easier.

Slice and serve the Charleston coconut cake, and enjoy the delightful flavors and textures of this Southern classic.

Copyright 2016 Cooktop Cove