Tom Cruise Coconut Cake
Our Tom Cruise coconut cake is loaded with flavor. It's made with toasted coconut, coconut milk, toffee bits, and chunks of white chocolate and finished with a flavorful coconut buttercream frosting.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons table salt
- ½ cup coconut milk
- ½ cup buttermilk -room temperature
- 1 tablespoon coconut extract
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter -room temperature
- 4 ounces white chocolate chopped
- 3 large eggs -room temperature
- 2 large egg whites -room temperature
- 1 cup toasted coconut
- 1 cup toffee bits
Coconut Buttercream
- 4 ounces unsalted butter
- 4 ounces cream cheese
- 2 ½ cups powdered sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
Topping
- 1 cup sweetened shredded coconut
Instructions
Cake
- Preheat the oven to 325 degrees F.
- Butter a 12 cup bundt pan and dust it with granulated sugar. Set aside until needed.
- Add the all-purpose flour, baking powder, and table salt to a large bowl. Whisk to combine and set aside until needed.
- Add the coconut milk, buttermilk, and coconut extract to a small bowl. Whisk to combine and set aside until needed.
- Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy (2 to 3 minutes).
- Chop the white chocolate into small pieces. Place it in a microwave-safe bowl, and microwave on medium power for 20-30 seconds.
- Stir and microwave again in 15-second bursts until melted and smooth, stirring after each interval.
- Add the melted white chocolate to creamed butter and mix to combine.
- Add the eggs and egg white one at a time to the mixture, scrapping the sides and bottom of the bowl in between each addition.
- After all the eggs and egg whites have been added, beat at medium-high speed for about 2 minutes or until the mixture gets smooth and creamy and increases slightly in volume.
- With the mixer on low speed, add one-third of the dry ingredients, followed by one-half of the wet ingredients. Repeat the process until finished, ending with the final third of the dry ingredients. Scrape the sides and bottom of the bowl between each addition.
- Pour the batter into the prepared bundt pan.
- Sprinkle the toasted coconut over the top of the cake, and then cover the coconut with the toffee bits.
- Place the pan on the center rack of the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few moist crumbs on it.
- Place the bundt pan on a cooling rack for about an hour to cool to room temperature.
- Invert the cake on a cake stand.
Coconut Buttercream
- Add the unsalted butter and cream cheese to the bowl of a stand mixer fitted with a paddle attachment and beat for about 2 minutes.
- With the mixer on low, gradually add the powdered sugar one cup at a time, scraping the sides and bottom of the bowl between each addition.
- Add the coconut extract, vanilla extract, and table salt to the buttercream and beat on medium-high speed and beat for 3 to 5 minutes until light and fluffy.
Assembly
- Spread the coconut buttercream on the top of the bundt cake.
- Sprinkle sweetened snredded coocnut on top of the buttercream.
- Refrigerate for 30 minutes to let the frosting and coconut set.
Nutrition
Calories: 643kcalCarbohydrates: 78gProtein: 6gFat: 35gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 105mgSodium: 407mgPotassium: 214mgFiber: 2gSugar: 58gVitamin A: 862IUVitamin C: 0.3mgCalcium: 75mgIron: 2mg
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