Description
This Tom Cruise Coconut Cake is a luscious, moist bundt cake infused with coconut flavor and white chocolate chips. It features a creamy coconut and cream cheese frosting generously coated with shredded sweetened coconut, making it a perfect dessert for coconut lovers. The recipe offers a rich, flavorful cake with a tender crumb, ideal for special occasions or any time you crave a tropical-inspired treat.
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
- 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
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Spray a 12-cup bundt pan thoroughly with pan spray to ensure easy release and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to create a uniform dry mixture. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat 1 cup room temperature butter and 2 ⅔ cups granulated sugar on medium speed for 3-4 minutes or until the mixture becomes light and fluffy. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs: Add the 5 large eggs one at a time to the butter and sugar mixture, beating until each egg is fully incorporated before adding the next. Scrape the bowl as needed.
- Add Sour Cream and Extracts: Add 1 cup sour cream, 1 tablespoon coconut extract, and 1 teaspoon vanilla extract to the batter. Mix until evenly combined, creating a smooth batter.
- Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing at medium-high speed for 2-3 minutes. Scrape down the bowl to incorporate all flour and ensure the batter is thick and pale.
- Fold in White Chocolate Chips: Gently fold 6 ounces of white chocolate chips into the batter by hand to distribute evenly without deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 60-75 minutes, or until 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 inverting onto a baking rack to cool completely.
- Make Frosting: In a clean stand mixer bowl fitted with the paddle attachment, beat 1 cup salted butter and 4 ounces cream cheese at medium-high speed until smooth and creamy.
- Add Powdered Sugar and Extracts: Gradually add 3 ½ cups powdered sugar to the butter and cream cheese mixture, beating until fully combined. Then add 1 teaspoon coconut extract and ¼ cup cream of coconut. Continue beating until the frosting is pale, fluffy, and smooth.
- Assemble the Cake: Once the cake is completely cooled, spread the frosting evenly over the outside. Press 2 cups sweetened shredded coconut onto the frosted cake, covering it fully. It is recommended to do this over a large baking sheet to catch any excess coconut for easy cleanup.
Notes
- Room temperature ingredients (butter, cream cheese, eggs) ensure easier mixing and better texture.
- Be careful not to overmix the batter once the flour is added to maintain cake tenderness.
- Use a bundt pan for the classic ring shape and even baking.
- When folding in white chocolate chips, do so gently to avoid deflating the batter.
- Ensure the cake is completely cooled before frosting to prevent melting.
- For extra coconut flavor, toast the shredded coconut lightly before pressing onto the cake.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
