Get ready to experience a slice of pure heaven with this legendary Tom Cruise Coconut Cake! Known for its rich, moist texture and intense coconut flavor, this cake is a showstopper. Featuring a delicate crumb, creamy frosting, and a generous coating of shredded coconut, it’s perfect for special occasions or any time you want to treat yourself. Trust me, this cake is worth every delicious bite!

Why You’ll Love This Tom Cruise Coconut Cake

Why You’ll Love This Recipe

  • Flavorful and Crispy: These chimichangas are bursting with flavor, thanks to the combination of tender chicken, a blend of spices, and a creamy, cheesy sour cream sauce. They’re also perfectly crispy on the outside and juicy on the inside.
  • Easy to Make: This recipe is surprisingly easy to follow, even for beginner cooks.
  • Versatile: You can easily customize these chimichangas with your favorite fillings and toppings.
  • Freezer-Friendly: You can assemble these chimichangas ahead of time and freeze them for a quick and easy meal later on.

Ingredients

  • Cake Flour: Creates a tender and delicate crumb.
  • Granulated Sugar: Sweetens the cake and adds moisture.
  • Baking Powder & Baking Soda: Helps the cake rise and become light and fluffy.
  • Salt: Enhances the flavors of the other ingredients.
  • Butter (Room Temperature): Adds richness and moisture to the cake.
  • Large Eggs: Binds the ingredients and adds structure.
  • Coconut Extract (or Emulsion): Provides a concentrated coconut flavor.
  • Vanilla Extract: Enhances the sweetness and adds depth of flavor.
  • Sour Cream: Adds moisture and tenderness to the cake.
  • White Chocolate Chips: Adds a subtle sweetness and texture.
  • Cream Cheese (Room Temperature): Creates a creamy and tangy frosting.
  • Powdered Sugar: Sweetens the frosting and creates a smooth texture.
  • Cream of Coconut: Adds a rich coconut flavor and creaminess to the frosting.
  • Sweetened Shredded Coconut: Coats the cake, adding texture and intense coconut flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Tom Cruise Coconut Cake

Step 1: Prepare the Cake Batter

Preheat oven to 325°F and grease a bundt pan. Whisk together dry ingredients. Cream butter and sugar, then add eggs, sour cream, and extracts. Mix in dry ingredients and fold in white chocolate chips.

Step 2: Bake the Cake

Pour batter into the prepared pan and bake for 60-75 minutes, until a toothpick comes out clean. Cool before inverting.

Step 3: Make the Frosting

Cream butter and cream cheese. Add powdered sugar, coconut extract, and cream of coconut. Beat until fluffy.

Step 4: Assemble the Cake

Frost the cooled cake and press shredded coconut onto the frosting until fully coated.

Step 5: Serve

Slice and enjoy this decadent coconut cake.

Pro Tips for Making the Recipe

  • Use Room Temperature Ingredients: Ensures even mixing and a smooth batter.
  • Don’t Overmix: Overmixing can lead to a tough cake. Mix until just combined.
  • Cool Completely: Allow the cake to cool fully before frosting to prevent melting.
  • Coat Generously: Press shredded coconut firmly onto the frosting for a beautiful finish.

How to Serve Tom Cruise Coconut Cake

tom cruise coconut cake
  • Slice and Serve: Enjoy a slice on its own for a decadent treat.
  • With Berries: Serve with fresh berries for a touch of acidity.
  • Coffee or Tea: Pair with your favorite hot beverage.
  • Dessert Platter: Include it on a dessert platter for special occasions.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Freezing

Freeze the unfrosted cake in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before frosting.

Reheating

This cake is best served at room temperature or chilled, so reheating is not recommended.

FAQs

1. Can I use coconut milk instead of cream of coconut?

Cream of coconut is sweeter and thicker than coconut milk. Using coconut milk will result in a less intense coconut flavor and a thinner frosting.

2. Can I use a different type of flour?

Cake flour is recommended for its fine texture, but all-purpose flour can be used. The cake might be slightly denser.

3. How do I prevent the coconut from falling off?

Press the shredded coconut firmly onto the frosting while it’s still soft. Doing this over a baking sheet helps catch any excess.

4. Can I add other flavors to the cake?

You can add a layer of pineapple filling or sprinkle toasted almonds between the cake layers for added flavor and texture.

Print
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Tom Cruise Coconut Cake Recipe

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  • Author: Stacy Corbo
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Tom Cruise Coconut Cake, rumored to be a favorite of the actor, is a decadent and delightful dessert that’s perfect for any occasion. A moist and flavorful cake is packed with coconut extract and white chocolate chips, then topped with a creamy coconut cream cheese frosting and a generous coating of shredded coconut. It’s a tropical treat that’s sure to impress.

Ingredients

Units Scale

Cake:

  • 3 cups cake flour
  • 2 2/3 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 5 large eggs
  • 1 tablespoon coconut extract, or emulsion
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 6 ounces white chocolate chips

Coconut Frosting:

  • 4 ounces cream cheese, room temperature
  • 1 cup salted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1/4 cup cream of coconut
  • 2 cups sweetened shredded coconut

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Spray a 12-cup bundt pan well with pan spray and set aside.
  2. Combine Dry Ingredients: Whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and set aside.
  3. Cream Butter and Sugar: Add 1 cup butter and 2 ⅔ cups granulated sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
  4. Add Eggs: Add 5 large eggs one at a time, mixing until combined, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.
  5. Add Sour Cream and Extracts: Add 1 cup sour cream, 1 tablespoon coconut extract, and 1 teaspoon vanilla extract and mix until evenly incorporated.
  6. Add Flour Mixture: Add the flour mixture, scraping down the sides and bottom of the bowl to ensure it’s all incorporated. Mix at medium-high speed for 2-3 minutes until the batter is thick and pale.
  7. Fold in White Chocolate Chips: Fold 6 ounces white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
  8. Bake: Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs back when lightly pressed on. Let the cake cool for at least 30 minutes before inverting it onto a baking rack.
  9. Make Frosting: Add 1 cup salted butter and 4 ounces cream cheese to a stand mixer bowl fitted with the paddle attachment and beat at medium-high speed.
  10. Add Powdered Sugar: Add 3 ½ cups powdered sugar to the butter mixture and beat on medium-high until fully combined. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, beating until it’s pale and fluffy.
  11. Assemble Cake: Once the cake is fully cooled, add the frosting to the outside and press 2 cups sweetened shredded coconut all around it until it is fully coated. I like to do this over a large baking sheet to catch all the excess coconut.

Notes

  • Use cake flour for a lighter and softer cake texture.
  • Room temperature ingredients ensure a smooth and even batter.
  • Don’t overmix the batter once you add the flour, as this can lead to a tough cake.
  • Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
  • Store leftover cake in an airtight container in the refrigerator.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 650
  • Sugar: 60g
  • Sodium: 400mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 150mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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