Coconut Bundt Cake (Tom Cruise Copycat)
User Reviews
0.0
0 reviews
Unrated
Coconut Bundt Cake (Tom Cruise Copycat)
Report
This moist coconut bundt cake with white chocolate cream cheese frosting and snowy shredded coconut coat is easy to make from scratch.
Share:
Ingredients
- 3 cups (360 g) flour all-purpose / plain flour
- 1 ¾ cups (350g) sugar , superfine / caster
- 3.4 oz (96g) coconut cream pudding mix
- 1 tbsp baking powder
- ½ tbsp baking soda
- pinch salt
- ⅞ cup (200g) unsalted butter , softened
- 3 large eggs , room temperature
- ½ cup (120ml) coconut milk , full fat
- ½ cup (120g) sour cream , full fat
- 4 tbsp coconut oil , melted
- 1 tsp coconut extract
- 1 tsp vanilla bean paste or extract
For the frosting
- ½ cup (90g) white chocolate chips (do not use candy melts)
- ⅓ cup (80ml) cream , heavy / double
- 7 oz (200g) cream cheese , full fat
- 1 cup (150g) powdered sugar (icing sugar)
- 1 tsp coconut extract
- 1 tsp vanilla bean paste or extract
To decorate
- 2 cups (200 g) shredded coconut
- 2 tbsp toasted flaked coconut (optional)
Add to Shopping List
Instructions
Make the cake
- Preheat your oven to 325°F (160°C).
- Add the flour, sugar, Coconut instant pudding mix, baking powder, baking soda and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir or mix to combine the dry ingredients.
- Top with the softened butter, eggs, sour cream, coconut milk, coconut oil and extracts. Beat together on low speed until the ingredients combine then increase speed to maximum and beat for a minute or until the batter is smooth.
- Mist a 12-cup bundt pan with cake release, add the batter and level. Bake for 50 minutes or until the cake is risen, springy to the touch and has an internal temperature of 200°F (93°C) when checked with an instant read thermometer.
- Rest the cake for 5-10 minutes before carefully turning out onto a wire rack to cool.
Make the frosting
- Heat the cream in a saucepan until tiny bubbles appear around the edge (do not boil). Place the white chocolate chips in a bowl and cover with the cream. Leave to stand for a few minutes then stir with a small balloon whisk until the chocolate is completely melted and smooth. Leave the ganache to cool down before using.
- Sift the powdered sugar into a mixing bowl. Add the cream cheese and extracts and beat until well combined. Add the cooled whilte chocolate ganache and beat again until the frosting is smooth.
Decorate and serve!
- Spread the frosting over the cooled coconut bundt cake and cover with the shredded coconut and coconut flakes. Slice, share and enjoy!
Equipments used:
Notes
- Make sure the bundt pan is thoroughly greased with cake release or brush with melted butter and dust with flour before using.
- Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days. The cake stays lovely and moist for a few days if you don't demolish it immediately!
- Replace the Coconut cream instant pudding mix with vanilla pudding mix.
- Make sure the bundt pan is thoroughly greased with cake release or brush with melted butter and dust with flour before using.
- Toast the shredded coconut for extra flavor: simply add the shredded coconut to a dry pan and stir over low heat until it starts to turn golden. Keep a close eye on it as it can easily burn!
- Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days. The cake stays lovely and moist for a few days if you don't demolish it immediately!
Nutrition Information
Show Details
Calories
709kcal
(35%)
Carbohydrates
85g
(28%)
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
416mg
(17%)
Potassium
290mg
(8%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
854IU
(17%)
Vitamin C
0.4mg
(0%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Calories | 709kcal | 35% |
| Carbohydrates | 85g | 28% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 416mg | 17% |
| Potassium | 290mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
