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Tom Cruise Coconut Cake

Tom Cruise Coconut Cake Recipe

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup buttermilk, at room temperature
  • 1 cup sweetened shredded coconut, plus about 2 cups more for coating
  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp coconut extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan. Whisk together the flour, baking powder, and salt.
  2. Beat the butter and sugar on medium speed for about 4 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well after each, then beat in the vanilla and coconut extracts.
  4. On low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined.
  5. Fold in 1 cup shredded coconut. Scrape the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
  6. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and coconut extract, beating until fluffy. Frost the cooled cake and press the remaining coconut all over the frosting.

Notes

The original cake leans heavily on coconut extract, but if you only have vanilla the cake will still be lovely and crowd-pleasing. Be sure the cake is fully cool before frosting, or the cream cheese will soften and slide.