Peninsula Grill Coconut Cake Recipe: Southern Layers With Creamy Frosting

This recipe brings Southern tradition to your kitchen with layers of moist coconut cake and creamy frosting. I’ve perfected the balance of textures and flavors to honor its classic roots.

Each bite delivers tender cake, rich coconut filling, and a velvety finish. The method ensures professional results with simple, precise steps.

Ingredients for Peninsula Grill Coconut Cake

Classic Southern ingredients create a cake with layers of moisture and rich coconut flavor.

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The coconut must be sweetened shredded coconut—unsweetened lacks the texture and sweetness this requires. Baker’s or Angel Flake brands work best. For the cream of coconut, Coco López is the standard (found in the drink mixer aisle). Buttermilk and sour cream are non-negotiable for that tender crumb—full-fat versions only. Most supermarkets carry these, but Whole Foods has organic options if that’s your preference.

No cream of coconut? Mix 1 can coconut milk with 1/3 cup sugar and reduce it down. Buttermilk can be made with milk and vinegar (1 tbsp vinegar per cup milk), but the real stuff is better. For a lighter texture, cake flour instead of all-purpose works—just add 2 extra tablespoons per cup. The coconut extract is worth hunting down at specialty baking stores or online, but vanilla extract in a pinch gets you 80% there.

Cake layers freeze beautifully for up to 3 months—wrap tightly in plastic, then foil. The frosting can be made 2 days ahead and refrigerated; bring to room temperature and re-whip before using. Leftovers keep at room temperature (covered) for 3 days, but honestly, it won’t last that long.

Step-by-Step Instructions for Peninsula Grill Coconut Cake

Master these layers with precision timing and technique for that signature Southern elegance.

Step 1: Prepare the Cake Batter

Preheat your oven to 325°F. In a stand mixer, cream the 1.5 cups unsalted butter with the 2.5 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. This aeration is crucial for a tender crumb.

Add the 5 whole large eggs one at a time, mixing thoroughly after each addition. Incorporate the 1 cup sour cream, 2 tsp vanilla extract, and 1 tsp coconut extract next. The mixture should be smooth and homogenous before proceeding.

In a separate bowl, sift together the 3 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp salt. Gradually add this dry mixture to the wet ingredients, alternating with the 1.25 cups buttermilk. Fold in 2 cups sweetened shredded coconut (reserving 1.5 cups for filling and frosting).

Step 2: Bake the Cake Layers

Divide the batter evenly among three greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The layers should be golden brown with a slight spring when touched.

Allow the layers to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This cooling period prevents crumbling when assembling. The layers should be room temperature before frosting to ensure the buttercream sets properly.

Step 3: Create the Coconut Filling

In a saucepan, combine the 1 can cream of coconut with the remaining 1.5 cups sweetened shredded coconut. Cook over medium-low heat for 5-7 minutes, stirring frequently, until the mixture thickens and the coconut is deeply toasted.

Remove from heat and let cool to room temperature. The filling should be thick enough to spread but still pliable. This layer adds the signature richness and texture that defines this iconic cake.

Step 4: Prepare the Creamy Frosting

In a clean bowl, beat the 2 cups heavy cream until stiff peaks form. In another bowl, cream the remaining 1 cup unsalted butter (from the 1.5 cups total) with the 2 lb powdered sugar until light and fluffy. Fold the whipped cream into the buttercream base gently to maintain volume.

Add 1 tsp vanilla extract and 1 tsp coconut extract to the frosting. The result should be smooth, creamy, and spreadable. This frosting is what gives the cake its luxurious texture and balanced sweetness.

Step 5: Assemble the Cake

Place the first cake layer on a serving plate. Spread a generous layer of the coconut filling over the top, leaving a slight border. Add the second layer and repeat the filling process. Top with the final layer.

Apply a thin crumb coat of frosting to seal in any loose crumbs, then chill for 15 minutes. Apply the remaining frosting in a smooth, even layer. Press additional toasted sweetened shredded coconut onto the sides and top for the classic presentation. Chill for 1 hour before slicing to allow the layers to set.

Flavor Customization for This peninsula grill coconut cake

Citrus Infusion

Add zest from 1 lime or 1 lemon to the batter for a bright contrast that cuts through the richness. I love this touch—it adds a subtle freshness that balances the coconut’s sweetness without overpowering it.

Toasted Coconut Boost

For deeper flavor, toast all 3.5 cups sweetened shredded coconut before adding to the batter. Spread on a baking sheet at 350°F for 5-7 minutes, watching closely to prevent burning. The nutty aroma is incredible.

Chocolate Layers

Between the coconut filling layers, add a thin spread of chocolate ganache made with ½ cup heavy cream and 4 oz semi-sweet chocolate. This creates a delightful contrast that reminds me of coastal rides where sweet and bold flavors collide. 💛

Spiced Variation

Mix ½ tsp cinnamon and ¼ tsp nutmeg into the dry ingredients for warmth. These spices complement the coconut beautifully, adding depth inspired by Southern baking traditions I grew up with.

Rum Flavor

Replace 1 tsp vanilla extract with 1 tbsp dark rum in both the cake and frosting. The rum enhances the tropical vibe and adds complexity. I learned this trick at a local BBQ competition—it’s a crowd-pleaser.

For a non-alcoholic version, use 1 tsp rum extract instead.