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Tom Cruise Coconut Cake Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Tom Cruise Coconut Cake is a luscious, moist bundt cake bursting with coconut flavor and white chocolate chips. It features a tender crumb made with cake flour, enriched with sour cream and a blend of coconut and vanilla extracts. The cake is topped with a rich cream cheese and butter frosting, infused with cream of coconut, and coated generously with sweetened shredded coconut for that perfect tropical finish. Ideal for coconut lovers seeking a decadent but beautifully balanced dessert.

Ingredients

Scale

Cake Ingredients

  • 3 cups cake flour
  • 2 ⅔ cups granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ 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

Frosting Ingredients

  • 4 ounces cream cheese, room temperature
  • 1 cup salted butter, room temperature
  • 3 ½ cups powdered sugar
  • 1 teaspoon coconut extract
  • ¼ cup cream of coconut
  • 2 cups sweetened shredded coconut

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Thoroughly spray a 12-cup bundt pan with pan spray to ensure the cake releases easily after baking.
  2. Combine Dry Ingredients: In a bowl, whisk together 3 cups of cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this mixture aside.
  3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of room temperature butter with 2 ⅔ cups granulated sugar on medium speed. Continue beating until the mixture is light and fluffy, approximately 3 to 4 minutes. Scrape down the bowl’s sides and bottom to ensure even mixing.
  4. Add Eggs: One at a time, add 5 large eggs to the butter and sugar mixture, blending thoroughly after each addition. Scrape down the sides and bottom of the bowl periodically to maintain a consistent batter.
  5. Add Sour Cream and Extracts: Incorporate 1 cup of sour cream, 1 tablespoon of coconut extract, and 1 teaspoon of vanilla extract into the batter. Mix until evenly combined for a smooth consistency.
  6. Add Flour Mixture: Gradually add the reserved dry ingredients to the wet ingredients. Mix on medium-high speed for 2 to 3 minutes until the batter thickens and turns pale. Be sure to scrape down the sides and bottom to fully incorporate the flour.
  7. Fold in White Chocolate Chips: Gently fold 6 ounces of white chocolate chips into the batter using a spatula, ensuring they are evenly distributed without overmixing.
  8. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60 to 75 minutes. The cake is done when a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. Allow the cake to cool in the pan for at least 30 minutes before carefully inverting it onto a cooling rack.
  9. Make the Frosting: In a stand mixer bowl fitted with the paddle attachment, beat together 1 cup of salted butter and 4 ounces of cream cheese at medium-high speed until smooth and creamy.
  10. Add Powdered Sugar: Gradually add 3 ½ cups of powdered sugar to the butter and cream cheese mixture. Continue beating on medium-high speed until fully combined and smooth. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, then beat until the frosting is pale, fluffy, and spreadable.
  11. Assemble the Cake: Once the cake has completely cooled, generously frost the exterior with the prepared coconut cream cheese frosting. Press 2 cups of sweetened shredded coconut evenly over the frosting, covering the entire cake. It’s helpful to do this over a baking sheet to catch any excess coconut falling off.

Notes

  • Ensure all refrigerated ingredients like butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
  • Use a bundt pan for the traditional ring shape, but you can also use two 9-inch round pans if bundt is unavailable; baking times may vary.
  • Be careful not to overmix once the flour is added to avoid a dense cake.
  • Cake can be stored covered at room temperature for two days or refrigerated for up to a week.
  • For an even stronger coconut flavor, consider lightly toasting the shredded coconut before pressing it onto the cake.

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Find it online: https://speedilyrecipes.com/tom-cruise-coconut-cake-recipe/