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
Scale
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
