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Tom Cruise Coconut Bundt Cake Recipe

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This Tom Cruise Cake is a luscious coconut bundt cake that combines moist, fluffy cake with a creamy coconut and white chocolate frosting. Perfectly infused with coconut and vanilla extracts, this delightful dessert is topped with shredded coconut and flakes, offering a tropical twist on a classic bundt cake. Ideal for gatherings or as a special treat, it promises a rich yet light experience in every bite.

Ingredients

Cake Ingredients

  • 3 cups (375 g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (230 g) unsalted butter, room temperature
  • 1 and 1/2 cups (300 g) white granulated sugar
  • 2 whole eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 tbsp (15 ml) coconut extract (or to taste)
  • 2 tsp vanilla extract
  • 2/3 cup (160 g) canned coconut cream, room temperature
  • 4 oz (115 g) white chocolate bar, chopped

Frosting Ingredients

  • 8 oz (225 g) cream cheese, room temperature
  • 2 cups (250 g) powdered sugar
  • 1/2 tsp coconut extract
  • 4-5 tbsp (60-75 ml) any milk or coconut cream

Topping

  • 1/2 cup (40 g) unsweetened shredded coconut
  • 1/2 cup (20 g) unsweetened coconut flakes

Instructions

  1. Prepare the cake pan: Grease and flour an 8-inch bundt pan using butter and all-purpose flour. Preheat your oven to 350°F (180°C) to ensure it's at the right temperature when ready for baking.
  2. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. Set this mixture aside for later use.
  3. Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and white granulated sugar together until the mixture is fluffy and pale yellow, which takes about 3-5 minutes with an electric mixer.
  4. Add the eggs and flavorings: Add eggs one at a time to the creamed butter mixture, beating well after each addition to fully incorporate them. Then blend in the coconut cream, coconut extract, and vanilla extract until the batter is smooth and well combined.
  5. Mix in the dry ingredients: Gradually add the dry flour mixture to the wet batter in three parts, mixing gently after each addition. Be careful not to overmix to maintain a light texture. Scrape down the sides of the bowl to ensure uniform mixing. Finally, fold in the chopped white chocolate gently using a spatula or spoon, resulting in a fluffy, off-white batter.
  6. Bake the cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean with a few moist crumbs. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate to cool completely.
  7. Make the frosting: In a medium bowl, beat together the cream cheese, powdered sugar, and coconut extract until smooth and well blended. Add 1-2 tablespoons of coconut cream or milk to thin out the frosting, making it easy to pour and spread over the cake.
  8. Decorate the cake: Once the cake has cooled to room temperature, pour the coconut cream cheese frosting over the cake. Use a spatula or the back of a spoon to coat the surface evenly. Sprinkle the unsweetened shredded coconut and coconut flakes over the top and sides, pressing slightly so they adhere properly. Serve and enjoy your tropical-inspired bundt cake!

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
  • If you prefer a stronger coconut flavor, adjust the coconut extract to taste.
  • The frosting consistency can be adjusted by adding more milk or coconut cream; it should be pourable but not too runny.
  • Use a toothpick test to prevent overbaking, which can dry out the cake.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Find it online: https://simpleplatter.com/tom-cruise-coconut-bundt-cake-recipe/