The Tom Cruise Coconut Cake Recipe is a truly sensational treat that brings together moist, fluffy cake infused with delicate coconut flavors and a luscious white chocolate twist. This dessert isn’t just any coconut cake—it’s the kind of showstopper that makes you feel like you’re indulging in a VIP experience. Richly textured with sour cream and crowned with a dreamy cream cheese frosting dotted with shredded coconut, it’s guaranteed to delight everyone at your table. If you’re craving a tropical escape in every bite, this recipe is your new go-to.
Ingredients You’ll Need
Gathering these ingredients is simpler than you think, but each one plays a crucial role in delivering the perfect texture, flavor, and appearance to this Tom Cruise Coconut Cake Recipe. From the sturdy foundation of cake flour to the sweet bursts of white chocolate, every element is essential.
- 3 cups cake flour: Provides a tender, light crumb that’s ideal for delicate cakes.
- 2 ⅔ cups granulated sugar: Sweetens the cake perfectly and helps create a beautifully browned crust.
- ½ teaspoon baking powder: Gives just enough lift to keep the cake airy.
- ½ teaspoon baking soda: Enhances leavening and balances acidity for a tender crumb.
- ½ teaspoon salt: Balances sweetness and elevates the other flavors.
- 1 cup butter, room temperature: Adds richness and moisture for that melt-in-your-mouth feel.
- 5 large eggs: Acts as the binding agent and enriches the cake.
- 1 tablespoon coconut extract, or emulsion: Brings forward the signature coconut essence integral to this recipe.
- 1 teaspoon vanilla extract: Adds depth and warmth to the overall flavor.
- 1 cup sour cream: Keeps the cake moist while adding a slight tang to balance sweetness.
- 6 ounces white chocolate chips: Offers sweet, creamy pockets that surprise your palate.
- 4 ounces cream cheese, room temperature: Key to the smooth, tangy frosting that complements the cake.
- 1 cup salted butter, room temperature: Ensures richness and a perfectly creamy frosting.
- 3 ½ cups powdered sugar: Sweetens and thickens the frosting to the ideal consistency.
- 1 teaspoon coconut extract: Amplifies the tropical coconut flavor in the frosting.
- ¼ cup cream of coconut: Adds extra creaminess and an authentic coconut taste.
- 2 cups sweetened shredded coconut: Provides a delightful texture and crunchy topping that finishes the cake beautifully.
How to Make Tom Cruise Coconut Cake Recipe
Step 1: Prepare Oven and Pan
Begin by preheating your oven to 325°F (163°C). Spray a 12-cup bundt pan generously with pan spray to ensure the cake releases easily after baking. This step sets the stage for a flawless bundt cake shape.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Combining them beforehand ensures they distribute evenly throughout the batter, which is essential for consistent texture and rise.
Step 3: Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together on medium speed. Do this for about 3-4 minutes until the mixture is light and fluffy. This aeration adds volume and tenderness to the cake crumb. Don’t forget to scrape down the sides and bottom of the bowl to keep everything smooth and even.
Step 4: Add Eggs
Incorporate the eggs one by one, mixing each until fully combined before adding the next. This slow addition helps maintain the batter’s structure and ensures an even consistency. Again, scrape down your bowl edges as needed.
Step 5: Add Sour Cream and Extracts
Pour in the sour cream along with the coconut and vanilla extracts. These ingredients bring moisture and the signature flavors that make this Tom Cruise Coconut Cake Recipe stand out. Mix until everything is beautifully integrated.
Step 6: Add Flour Mixture
Slowly add the dry ingredients to the wet mixture, mixing at medium-high speed for 2-3 minutes to create a thick, pale batter. This step develops the cake’s tender crumb and smooth texture.
Step 7: Fold in White Chocolate Chips
Gently fold the white chocolate chips into the batter using a spatula. These pockets of sweet creaminess are a secret ingredient that elevates the cake from delicious to downright irresistible.
Step 8: Bake the Cake
Spread the batter evenly into the prepared bundt pan and bake for 60-75 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. The cake will also spring back lightly when pressed. Let the cake cool in the pan for at least 30 minutes before carefully inverting it onto a wire rack.
Step 9: Make Frosting
While the cake cools, whip up the frosting. Beat the salted butter and cream cheese until creamy and smooth. Gradually add the powdered sugar, then mix in coconut extract and cream of coconut until the frosting becomes pale and fluffy. This luscious frosting is the perfect frosting pairing with the moist cake.
Step 10: Assemble the Cake
Once the cake is completely cool, generously spread the frosting over the outside. Press shredded sweetened coconut all around the frosted cake to coat it fully. Doing this over a baking sheet is a smart move to catch the excess coconut and keep your workspace neat.
How to Serve Tom Cruise Coconut Cake Recipe
Garnishes
For an extra-special touch, sprinkle additional roasted coconut flakes or finely chopped toasted macadamia nuts on top. Adding edible flowers or a drizzle of melted white chocolate can make this coconut cake feel even more glamorous, perfect for impressing guests or celebrating a special occasion.
Side Dishes
This coconut cake pairs wonderfully with fresh fruit like mango or pineapple slices, which enhance its tropical vibe. Offering a lightly sweetened whipped cream or a scoop of coconut ice cream creates a cool contrast to the rich cake, making every bite refreshing and decadent.
Creative Ways to Present
Slice your cake and serve each portion on a pastel-colored plate to highlight the cake’s tropical feel. For an unexpected twist, serve mini versions of this cake in cupcake liners topped with a dollop of frosting and coconut flakes for a party-friendly presentation. Layer slices between fresh coconut cream for a show-stopping coconut trifle experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly in the refrigerator for up to 4 days. It’s best kept in an airtight container to maintain moisture and keep the frosting fresh and creamy. Bringing the cake to room temperature before serving helps the flavors really shine.
Freezing
You can freeze the cake either frosted or unfrosted. Wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen coconut cake tastes best when thawed overnight in the refrigerator, allowing the textures and flavors to rebound beautifully.
Reheating
If you prefer your cake slightly warm, reheat slices gently in the microwave for 15-20 seconds. Avoid overheating to keep the cake moist and the frosting intact. This little warm-up intensifies the flavors, making each bite taste freshly baked.
FAQs
Can I use coconut milk instead of cream of coconut in the frosting?
Cream of coconut is thicker and sweeter than coconut milk, which makes it ideal for frosting. Using coconut milk instead may result in a thinner frosting with less sweetness and coconut intensity. If you substitute, you might need to adjust powdered sugar for texture and flavor.
What does the sour cream do in this cake?
Sour cream adds moisture and tenderness, giving the Tom Cruise Coconut Cake Recipe its signature lush crumb. It also adds a subtle tang that balances the sweetness, enhancing the overall flavor complexity.
Can I make this cake into cupcakes?
Absolutely! Divide the batter evenly into cupcake liners and bake at 325°F for 20-25 minutes or until a toothpick comes out clean. Adjust frosting amounts accordingly, and top with shredded coconut for the classic finish.
Is it necessary to use white chocolate chips in the batter?
While white chocolate chips add a wonderful creamy sweetness and texture contrast, you could omit them or replace them with toasted coconut flakes or macadamia nuts if you prefer. However, the white chocolate is a delightful surprise in every bite.
How do I keep shredded coconut from falling off the cake?
Pressing the shredded coconut firmly into the frosting while it is still soft is the key. Chilling the cake for 30 minutes after frosting can help set it so the coconut adheres better. Using sweetened shredded coconut also helps it stick easier than unsweetened varieties.
Final Thoughts
If you’re searching for a coconut cake recipe that feels like a luxurious treat yet stays approachable and comforting, the Tom Cruise Coconut Cake Recipe is your best bet. It strikes the perfect balance between moist cake, flavorful frosting, and tropical flair. Trust me, once you make this cake, it will become a staple at your gatherings and a new personal favorite to share with friends and family.
Print
Tom Cruise Coconut Cake Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
This luscious Tom Cruise Coconut Cake is a moist, tender bundt cake bursting with coconut flavor and creamy white chocolate chips. Topped with a rich coconut cream cheese frosting and coated in sweet shredded coconut, this cake is a tropical delight perfect for gatherings or special occasions.
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
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 thoroughly with pan spray and set it aside for later use.
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium speed for about 3-4 minutes until the mixture becomes light and fluffy. Be sure to scrape down the bowl’s sides and bottom to ensure even mixing.
- Add Eggs: Add the eggs one at a time to the creamed butter mixture, mixing thoroughly after each addition. Scrape the bowl as needed to incorporate all ingredients evenly.
- Add Sour Cream and Extracts: Mix in the sour cream, coconut extract, and vanilla extract until fully blended into the batter.
- Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients. Mix at medium-high speed for 2-3 minutes, until the batter is thick and pale in color. Scrape down the bowl to ensure everything is combined.
- Fold in White Chocolate Chips: Using a spatula, gently fold the white chocolate chips into the batter, distributing them evenly without overmixing.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 60-75 minutes until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed. Allow the cake to cool for at least 30 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- Make Frosting: In a clean stand mixer bowl with the paddle attachment, beat the salted butter and cream cheese on medium-high speed until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the butter and cream cheese mixture, beating continuously on medium-high speed until fully incorporated. Mix in the coconut extract and cream of coconut, beating until the frosting is pale and fluffy.
- Assemble Cake: Once the cake is completely cooled, spread the frosting evenly over the outside of the cake. Press the sweetened shredded coconut all around the frosted cake, coating it completely. For easier cleanup, assemble the cake over a large baking sheet to catch excess coconut.
Notes
- Ensure all dairy ingredients are at room temperature for the best mixing results.
- Use a large baking sheet when coating the cake with shredded coconut to catch any falling bits.
- If you prefer a more intense coconut flavor, you can toast the shredded coconut lightly before using it for coating.
- Store the cake covered in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best texture.
- To check doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
