Method

1. Bake the Coconut Cake Layers

Preheat the oven to 350°F (175°C). Butter and flour four 9-inch round cake pans, or line the bottoms with parchment and lightly grease the sides. In the bowl of a stand mixer, beat 1 cup softened unsalted butter and 2 1/2 cups granulated sugar on medium-high speed until very light and fluffy, about 4 to 5 minutes.

Add the 5 eggs one at a time, mixing well after each addition. Blend in the vanilla bean paste and almond extract until smooth. In a separate bowl, sift together the cake flour, baking powder, and fine sea salt.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk and buttermilk. Begin and end with the dry ingredients and mix only until the batter is smooth and no dry streaks remain. Divide the batter evenly among the four pans.

Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly to the touch. Let the layers cool in the pans for 10 to 15 minutes, then turn them out onto wire racks to cool completely.

2. Make the Coconut Soak

In a small saucepan, combine 1 cup coconut milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, and vanilla extract. Warm over low to medium heat, stirring just until the sugar dissolves. Do not boil. Remove from heat and let the mixture cool completely. This coconut soak is the quiet secret that gives the crumb its tender, almost custard-like texture, reminiscent of the classic Charleston versions.

3. Prepare the Coconut Cream Cheese Frosting

In a clean mixing bowl, beat the softened cream cheese and softened butter together until smooth and lump free. Gradually add the powdered sugar on low speed, scraping down the sides of the bowl as needed. Add the coconut milk, vanilla bean paste, and almond extract, then increase the speed and beat until the frosting is silky, fluffy, and spreadable. Adjust with a little extra powdered sugar to thicken or a splash more coconut milk to loosen, as needed.

4. Assemble and Finish the Cake

If the cake layers are domed, level them gently with a serrated knife so they stack neatly. Place the first layer on a cake stand or board. Using a pastry brush or spoon, generously soak the top of the layer with the cooled coconut soak, allowing it to absorb into the cake.

Spread an even layer of coconut cream cheese frosting over the soaked cake. Top with the second layer and repeat: soak, then frost. Continue with the third and fourth layers, finishing with a thin crumb coat over the entire cake. Refrigerate for 20 to 30 minutes to set the crumb coat.

Apply a final, generous coat of frosting to the top and sides. Press the lightly toasted shredded coconut onto the sides and over the top until the cake is fully cloaked in coconut. For the best flavor and structure, refrigerate the cake for several hours or overnight so the soak, frosting, and layers can settle into one cohesive, luxurious slice.