Description

This Tom Cruise Coconut Cake is a moist and rich bundt cake layered with creamy coconut-flavored frosting and coated with sweetened shredded coconut. Featuring white chocolate chips folded into a coconut and vanilla-infused batter, it offers a luscious blend of tropical and sweet flavors perfect for any special occasion. The cake is baked to golden perfection, then topped with a fluffy cream cheese and butter frosting that highlights the tropical coconut notes.

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

4 ounces cream cheese, room temperature
1 cup salted butter, room temperature
3 ½ cups powdered sugar
1 teaspoon coconut extract
¼ cup cream of coconut
2 cups sweetened shredded coconut

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Instructions

Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Thoroughly spray a 12-cup bundt pan with cooking spray to prevent sticking and set it aside.
Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: Place 1 cup of room temperature butter and 2 ⅔ cups granulated sugar into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 3-4 minutes until the mixture becomes light, fluffy, and pale in color. Scrape the sides and bottom of the bowl to ensure even mixing.
Add Eggs: Add the 5 large eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed to make sure all ingredients are fully incorporated and the batter is smooth.
Add Sour Cream and Extracts: Mix in 1 cup sour cream, 1 tablespoon coconut extract, and 1 teaspoon vanilla extract. Continue mixing until this mixture is evenly combined with the batter.
Add Flour Mixture: Gradually add the dry ingredients to the wet mixture. Scrape down the sides and bottom of the bowl before mixing at medium-high speed for 2-3 minutes until the batter thickens and becomes pale in color.
Fold in White Chocolate Chips: Using a spatula, gently fold 6 ounces of white chocolate chips into the batter to distribute them evenly without deflating the mixture.
Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60-75 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. The cake should also spring back when lightly pressed. Allow the cake to cool in the pan for at least 30 minutes before turning it out onto a wire rack to cool completely.
Make Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup salted butter and 4 ounces cream cheese at medium-high speed until smooth and creamy.
Add Powdered Sugar and Flavorings: Gradually add 3 ½ cups powdered sugar to the creamed butter and cream cheese mixture. Beat on medium-high speed until well combined. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, and beat until the frosting is pale, fluffy, and spreadable.
Assemble Cake: Once the cake is completely cooled, spread the frosting evenly over the outside of the cake. Press 2 cups sweetened shredded coconut all around the frosted cake to fully coat it. Doing this over a large baking sheet helps catch any coconut that falls.

Notes

Ensure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for best mixing results.
Do not overmix the batter once the flour is added to avoid a dense cake.
If you don’t have cream of coconut, sweetened coconut milk can be substituted, but it may slightly change texture.
This cake keeps well covered at room temperature for 2 days or refrigerated up to 5 days.
For an extra coconut flavor, toast the shredded coconut lightly before pressing it onto the frosting.
Allow the cake to cool completely before frosting to prevent the frosting from melting.