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
- 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.
- Combine Dry Ingredients: Whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and set aside.
- Cream Butter and Sugar: Add 1 cup butter and 2 â…” 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.
- 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.
- Add Sour Cream and Extracts: Add 1 cup sour cream, 1 tablespoon coconut extract, and 1 teaspoon vanilla extract and mix until evenly incorporated.
- 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.
- Fold in White Chocolate Chips: Fold 6 ounces white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
- 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.
- 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.
- 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.
- 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
