Description
Dive into the Tom Cruise Coconut Cake Recipe. Enjoy soft cake with creamy coconut. a luscious dessert that’s become a Hollywood favorite.
Ingredients
Cake:
- 3 cups all-purpose flour, plus more for flouring the pan
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups white sugar
- 1 cup unsalted butter, softened
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup sour cream
- 2 cups sweetened flaked coconut
- 1 cup white chocolate chips
Frosting:
- 4 ounces cream cheese, at room temperature
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 ½ cups sweetened flaked coconut
Instructions
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Preparation: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
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Dry Ingredients: In a large bowl, combine the flour, salt, and baking powder; set aside.
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Cream Butter and Sugar: Beat the sugar and softened butter together in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
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Add Eggs: Beat in the eggs one at a time, making sure to beat well after each addition.
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Add Extracts and Sour Cream: Add the vanilla extracts, coconut extract, and sour cream. Beat until well combined.
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Incorporate Flour Mixture: Gradually add the flour mixture and mix until just combined. Then fold in the flaked coconut and white chocolate chips.
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Bake: Pour the batter into the prepared pan and use the back of a spoon to spread it evenly. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 25 minutes.
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Cool: Allow the cake to cool in the pan for 20 minutes before removing it to a wire rack to cool completely, which should take about 2 more hours.
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Frosting: In a medium bowl, make the frosting. Add cream cheese, softened butter, vanilla, and salt. Beat with an electric mixer until smooth. Gradually add the powdered sugar and mix until fully incorporated. Add the heavy cream and beat until the frosting is light and fluffy, about 1 to 2 minutes.
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Frost the Cake: Frost the top and sides of the cake, then lightly press the sweetened flaked coconut evenly around the outside.
Notes
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Proper Greasing and Flouring: Make sure to thoroughly grease and flour your Bundt pan to prevent the cake from sticking. You can also use non-stick cooking spray for added insurance.
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Room Temperature Ingredients: For a smoother batter and better cake texture, ensure that your eggs and sour cream are at room temperature. This promotes even mixing and a more tender crumb.
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Careful Mixing: When adding the flour mixture, mix until just combined. Overmixing can lead to a tougher cake. Gentle folding of the flaked coconut and white chocolate chips is essential to distribute them evenly.
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Even Coconut Coating: When applying the frosting and coconut flakes, take your time to ensure even coverage on the top and sides of the cake. This not only adds to the cake’s visual appeal but also enhances the overall coconut flavor and texture.
Nutrition
- Serving Size: 1
- Calories: 772kcal
- Sugar: 68.3g
- Sodium: 257mg
- Fat: 43.8g
- Saturated Fat: 27.8g
- Carbohydrates: 91.4g
- Fiber: 2.1g
- Protein: 8g
- Cholesterol: 171mg