Description
Tom Cruise Coconut Cake is a rich and moist bundt cake infused with coconut and white chocolate flavors, topped with a creamy coconut cream cheese frosting and shredded coconut. Perfect for coconut lovers, this cake features a tender crumb thanks to sour cream and a luscious frosting made from butter, cream cheese, powdered sugar, and cream of coconut.
Ingredients
Scale
Cake
- 3 cups cake flour
- 2 â…” 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
- 1 cup salted butter, room temperature
- 4 ounces cream cheese, room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon coconut extract
- ¼ cup cream of coconut
- 2 cups sweetened shredded coconut (for coating)
Instructions
- Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease and spray a 12-cup bundt pan well with pan spray, then set aside to prepare the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs: Add the eggs one at a time, mixing after each addition until incorporated. Scrape down the bowl as needed to blend everything uniformly.
- Add Sour Cream and Extracts: Add the sour cream, coconut extract, and vanilla extract to the mixture. Mix until evenly combined.
- Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients. Mix on medium-high speed for 2-3 minutes until the batter is thick, pale, and well combined, scraping down the bowl as necessary.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter to distribute evenly.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Cool the Cake: Allow the cake to cool in the pan for at least 30 minutes, then invert it onto a baking rack to cool completely.
- Make the Frosting: In a clean stand mixer bowl with the paddle attachment, beat the salted butter and cream cheese on medium-high speed until smooth and creamy.
- Add Powdered Sugar and Flavorings: Gradually add powdered sugar to the butter mixture, beating on medium-high speed until fully combined. Add coconut extract and cream of coconut, and continue beating until the frosting is pale and fluffy.
- Assemble the Cake: Once cooled, spread the frosting evenly over the outside of the cake. Press the sweetened shredded coconut onto the frosting, coating the entire cake. Doing this over a large baking sheet helps catch excess coconut for reuse.
Notes
- Ensure all ingredients like butter, cream cheese, and eggs are at room temperature for best mixing results.
- Use a bundt pan or similar tube pan to achieve the classic shape and even baking.
- The cake can be stored covered at room temperature for up to 2 days; refrigerate for longer storage.
- White chocolate chips add a subtle sweetness and texture; do not substitute with dark or semi-sweet chocolate for authentic flavor.
- Press shredded coconut firmly onto the frosting to make sure it adheres well and prevents flaking.
