Tom Cruise Coconut Cake Recipe
The Tom Cruise Coconut Cake is a moist, flavorful dessert packed with coconut and white chocolate, topped with creamy frosting and toasted coconut. This Hollywood-inspired recipe is simple to make at home, offering a rich, tropical taste. Perfect for special occasions, it serves 12-16 people and brings celebrity flair to your table.
Equipment
- 10-inch Bundt pan
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Small skillet (for toasting coconut)
- Oven Mitts
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sour cream
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 2 tablespoons heavy cream
- 1 cup sweetened shredded coconut toasted
Instructions
Step 1: Preheat and Prep
- Set your oven to 350°F (175°C). Grease your Bundt pan with butter and dust it with flour. This keeps the cake from sticking.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside for now. This mix gives the cake its structure.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar with an electric mixer. Mix on medium speed until it’s light and fluffy, about 3-4 minutes. This makes the cake tender.
Step 4: Add Eggs and Flavors
- Beat in the eggs one at a time, mixing well after each. Add vanilla and coconut extracts, then stir in the sour cream. It’ll look creamy and smell amazing.
Step 5: Combine Wet and Dry
- Slowly add the dry ingredients to the wet mixture. Mix on low until just combined—don’t overdo it. Fold in the shredded coconut and white chocolate chips with a spatula.
Step 6: Fill the Pan
- Pour the batter into your prepared Bundt pan. Smooth the top with the spatula so it bakes evenly. It’s thick, so take your time.
Step 7: Bake the Cake
- Pop it in the oven and bake for 55-65 minutes. Check with a toothpick—if it comes out clean, it’s done. Let it cool in the pan for 20 minutes before flipping onto a rack.
Step 8: Toast the Coconut
- While the cake cools, heat a small skillet over medium heat. Add 1 cup of shredded coconut and stir until golden, about 3-5 minutes. Set it aside to cool.
Step 9: Make the Frosting
- Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, coconut extract, and heavy cream. Whip it until fluffy, about 2 minutes.
Step 10: Frost and Finish
- Once the cake is fully cooled, spread the frosting over the top and sides. Sprinkle the toasted coconut all over. Press it gently so it sticks.
Notes
This recipe shines with room-temperature ingredients for a smooth batter, so plan ahead. Don’t skip toasting the coconut fresh—it adds a key crunch. Let the cake cool fully before frosting to avoid a melty mess.