Coconut Cake Charleston SC Peninsula Grill Recipe: Legendary 12-Layer Indulgence

This legendary 12-layer coconut cake brings Charleston’s Peninsula Grill magic to your kitchen. A towering masterpiece of moist vanilla layers and creamy coconut filling, it’s a showstopper for any occasion.

With a no-fail method and simple ingredients, you’ll achieve bakery-level results. The secret lies in the slow-baked layers and a filling so rich, it’s worth every minute.

Ingredients for Coconut Cake Charleston Sc Peninsula Grill

Twelve layers of vanilla perfection and coconut indulgence require precise, quality ingredients for bakery-level results.

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The flour and sugar are foundational—use King Arthur or Bob’s Red Mill for consistent results. The buttermilk must be full-fat for optimal moisture in the layers. Penzeys vanilla extract is a professional baker’s choice for depth of flavor. Sweetened shredded coconut from Baker’s or Let’s Do Organic ensures even texture and sweetness in every bite.

No buttermilk? Mix 1.5 cups whole milk with 1.5 tbsp vinegar and let sit for 5 minutes. Substitute the cream of coconut with 1 can coconut milk plus 2 tbsp sugar, simmered to reduce. For the heavy cream, full-fat coconut cream works for a dairy-free version. Ensure all coconut products are unsweetened unless specified otherwise.

Store the cake covered at room temperature for up to 3 days. The layers can be baked a day ahead and wrapped tightly. Completed cake freezes beautifully for up to 1 month—thaw overnight in the refrigerator before serving.

Step-by-Step Instructions for Charleston-Style Coconut Cake

Master this layering technique for a showstopping dessert with perfect texture and balance.

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F. Grease and line four 8-inch round cake pans. In a large bowl, cream together the 2 cups unsalted butter and 3 cups granulated sugar until light and fluffy, about 5 minutes on medium-high speed.

Add the 6 whole large eggs, one at a time, beating well after each addition. Incorporate the 2 tsp pure vanilla extract. In a separate bowl, sift the 4 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp salt. Alternate adding the dry ingredients and 1.5 cups buttermilk to the butter mixture, beginning and ending with flour.

Divide the batter evenly among the pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Create the Coconut Filling

Combine the 1 can cream of coconut, 2 cups sweetened shredded coconut, and 1 tsp coconut extract in a saucepan. Cook over medium heat for 5-7 minutes, stirring constantly, until thickened. Remove from heat and let cool to room temperature.

The mixture should be spreadable but not runny. As it cools, it will thicken further. This filling provides the signature coconut intensity between each layer. Spread a thin layer of filling between each cooled cake layer, reserving some for the top.

Step 3: Whip the Frosting

In a chilled bowl, whip the 2 cups heavy cream until soft peaks form. Gradually add the 2 cups powdered sugar and continue whipping until stiff peaks form. Add the remaining 2 cups sweetened shredded coconut and fold gently to combine.

This frosting should be light and fluffy with visible coconut flakes throughout. The texture is crucial—it should hold its shape when piped but remain spreadable. Frost the top and sides of the assembled cake, creating a rustic finish.

Step 4: Assemble and Chill

Place the first cake layer on a serving plate and spread with ¼ of the filling. Repeat with remaining layers, leaving the top bare. Crumb coat the entire cake with a thin layer of frosting, then chill for 30 minutes to set.

Apply the final layer of frosting, pressing additional sweetened shredded coconut onto the sides and top for texture. Chill the completed cake for at least 2 hours before serving to allow flavors to meld and the structure to firm.

Creative Variations of This Dish

Tropical Twist Version

Swap the vanilla extract for 1 tbsp lime zest and add ½ cup crushed pineapple (well-drained) to the batter. This adds a bright, tangy contrast that cuts through the richness. I love this variation for summer gatherings—it reminds me of coastal rides with the wind in my hair. 🌴

Chocolate Coconut Fusion

Transform this into a German chocolate cake by adding ½ cup cocoa powder to the dry ingredients. Use 1 cup toasted pecans and ½ cup caramel sauce in the filling for depth. The chocolate and coconut create a decadent pairing that’s perfect for special occasions.

Mini Layer Cakes

Bake the batter in 6-inch pans for 20-25 minutes to create individual cakes. Stack with the same filling and frosting, but make 4 layers per cake instead of 12. These are adorable for dinner parties and easier to serve.

Boozy Coconut Cake

Add 2 tbsp dark rum or Malibu coconut rum to the filling mixture while cooking. For the frosting, brush each cake layer with a rum syrup (equal parts rum and simple syrup) before assembling. This adults-only version is a hit at my local BBQ competitions. ✨

Gluten-Free Adaptation

Replace the all-purpose flour with 4 cups gluten-free 1:1 baking flour. Add 1 tsp xanthan gum to improve structure. The texture will be slightly denser but still delicious. I’ve had great results with King Arthur‘s gluten-free blend.