Description
This Tom Cruise Coconut Cake is a rich, moist bundt cake infused with coconut and vanilla extracts, studded with white chocolate chips, and topped with a luscious cream cheese coconut frosting. Perfect for coconut lovers, this cake combines a tender crumb with a fluffy frosting adorned with sweetened shredded coconut, making it an irresistible dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cake Batter
- 1 cup butter, room temperature
- 2 â…” cups granulated sugar
- 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). Spray a 12-cup bundt pan generously with pan spray to ensure the cake does not stick. Set aside.
- Combine Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly mixed. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat 1 cup room temperature butter and 2 â…” cups granulated sugar on medium speed for 3-4 minutes until the mixture is light and fluffy. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients.
- Add Eggs: Add 5 large eggs, one at a time, mixing after each addition until fully incorporated. Scrape down the bowl as needed to maintain even mixing.
- Add Sour Cream and Extracts: Mix in 1 cup sour cream, 1 tablespoon coconut extract, and 1 teaspoon vanilla extract until fully combined and smooth.
- Add Flour Mixture: Gradually add the dry ingredients to the wet, mixing on medium-high speed for 2-3 minutes until the batter is thick, pale, and well combined. Scrape the bowl to ensure no flour pockets remain.
- Fold in White Chocolate Chips: Gently fold 6 ounces of white chocolate chips into the batter to distribute them evenly without deflating the batter.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 60 to 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 it onto a wire 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 on medium-high speed until smooth and creamy.
- Add Powdered Sugar and Flavorings: Gradually add 3 ½ cups powdered sugar to the butter and cream cheese mixture, beating continuously on medium-high until fully incorporated. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, and beat until the frosting is pale, fluffy, and smooth.
- Assemble Cake: Once the cake is completely cooled, spread the coconut cream cheese frosting evenly over the cake’s exterior. Press 2 cups sweetened shredded coconut all over the frosted cake, coating it thoroughly. For easier cleanup, do this over a large baking sheet to catch any excess coconut.
Notes
- Make sure all ingredients, especially butter, eggs, and cream cheese, are at room temperature to ensure a smooth batter and frosting.
- Be careful not to overmix the batter after adding flour to prevent a dense cake.
- If you prefer, substitute cream of coconut with coconut milk, but cream of coconut gives a richer texture and flavor to the frosting.
- Use a gentle folding technique with the white chocolate chips to avoid deflating the airy batter.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
