Tom Cruise Coconut Cake
Tom Cruise coconut cake is a dense pound cake with coconut flavor and silky white chocolate throughout. The indulgent frosting is a coconut cream cheese buttercream with sweetened coconut on the outside. It's a coconut lover's dream—but a super sweet one.
Servings: 12 servings
Ingredients
Cake
- 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
Coconut Frosting
- 4 ounces cream cheese, room temperature
- 1 cup salted butter
- 3 ½ cups powdered sugar
- 1 teaspoon coconut extract
- ¼ cup cream of coconut
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray 12-cup bundt pan well with pan spray and set aside.
- Whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and set aside.
- Add 1 cup butter, and 2 ⅔ 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 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 1 cup sour cream and 1 tablespoon coconut extract, 1 teaspoon vanilla extract and mix until evenly incorporated.
- 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 6 ounces white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
- Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs cake when lightly pressed on. Let the cake cool for at least 30 minutes before inverting it onto a baking rack.
Cream Cheese 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 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.
Assembly
- 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.
Nutrition
Calories: 973kcal | Carbohydrates: 124g | Protein: 9g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 505mg | Potassium: 215mg | Fiber: 2g | Sugar: 99g | Vitamin A: 1296IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg
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