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Tom Cruise Coconut Cake
Tom Cruise coconut cake is a dense pound cake with coconut flavor and silky white chocolate throughout. The indulgent frosting is a coconut cream cheese buttercream with sweetened coconut on the outside. It's a coconut lover's dream—but a super sweet one.
Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
Servings: 12 servings
Calories: 973 kcal
Course:
Dessert
Cuisine:
American
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
Coconut Frosting
- 4 ounces cream cheese, room temperature
- 1 cup salted butter
- 3 ½ cups powdered sugar
- 1 teaspoon coconut extract
- ¼ cup cream of coconut
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray 12-cup bundt pan well with pan spray and set aside.
- Whisk together 3 cups cake flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt, and set aside.
- Add 1 cup butter, and 2 ⅔ cups granulated sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl.
- Add 5 large eggs one at a time, mixing until combined, scraping down the sides and bottom of the bowl as needed to make sure everything is evenly incorporated.
- Add 1 cup sour cream and 1 tablespoon coconut extract, 1 teaspoon vanilla extract and mix until evenly incorporated.
- Add the flour mixture, scraping down the sides and bottom of the bowl to ensure it's all incorporated. Mix at medium-high speed for 2-3 minutes until the batter is thick and pale.
- Fold 6 ounces white chocolate chips into the batter before spreading the batter evenly in the prepared bundt pan.
- Bake for 60-75 minutes, until a toothpick comes out clean from the center and the cake springs cake when lightly pressed on. Let the cake cool for at least 30 minutes before inverting it onto a baking rack.
Cup of Yum
Cream Cheese Frosting
- Add 1 cup salted butter and 4 ounces cream cheese, to a stand mixer bowl fitted with the paddle attachment and beat at medium-high speed.
- Add 3 ½ cups powdered sugar to the butter mixture and beat on medium-high until fully combined. Add 1 teaspoon coconut extract and ¼ cup cream of coconut, beating until it’s pale and fluffy.
Assembly
- Once the cake is fully cooled, add the frosting to the outside and press 2 cups sweetened shredded coconut all around it until it is fully coated. I like to do this over a large baking sheet to catch all the excess coconut.
Nutrition Information
Calories
973kcal
(49%)
Carbohydrates
124g
(41%)
Protein
9g
(18%)
Fat
51g
(78%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
173mg
(58%)
Sodium
505mg
(21%)
Potassium
215mg
(6%)
Fiber
2g
(8%)
Sugar
99g
(198%)
Vitamin A
1296IU
(26%)
Vitamin C
0.3mg
(0%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 973
% Daily Value*
| Calories | 973kcal | 49% |
| Carbohydrates | 124g | 41% |
| Protein | 9g | 18% |
| Fat | 51g | 78% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 505mg | 21% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 99g | 198% |
| Vitamin A | 1296IU | 26% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.