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Tom Cruise Coconut Bundt Cake Recipe

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★★★★★

4.8 from 55 reviews

This Tom Cruise Coconut Bundt Cake is a delightful and moist dessert bursting with coconut flavor, white chocolate chunks, and a luscious cream cheese frosting. Perfectly toasted shredded coconut adds a subtle crunch and garnish, making it an irresistible treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 3 cups (13.5 ounces or 383 grams) all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups (21 ounces or 595 grams) granulated sugar
  • 8 ounces (227 grams) white chocolate, finely chopped into ⅛- and ¼-inch pieces
  • 1 ½ cups (4.30 ounces or 122 grams) shredded coconut

Wet Ingredients

  • 1 cup (8 ounces or 227 grams) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons coconut extract
  • 1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
  • 6 large eggs, at room temperature

Cream Cheese Frosting

  • 1 (8-ounce) box cream cheese, at room temperature
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
  • ½ teaspoon coconut extract
  • ½ teaspoon pure vanilla extract
  • 2 cups (8 ounces or 227 grams) confectioners’ sugar, sifted if necessary
  • pinch kosher salt

Instructions

  1. Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C). Line a half sheet pan with parchment paper to catch drips or for use later if needed.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to combine and aerate.
  3. Mix Wet Ingredients: In a liquid measuring cup, whisk together the sour cream, coconut extract, and pure vanilla extract until smooth and uniform.
  4. Cream Sugar and Butter: Using a stand mixer fitted with the paddle attachment, beat the granulated sugar and unsalted butter on medium speed until light, fluffy, and volume has doubled, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
  5. Add Eggs: Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl after each addition to ensure even mixing.
  6. Combine Dry and Wet Ingredients: With mixer on low, add the dry ingredients in three parts and the wet ingredients in two parts, alternating and beginning and ending with dry. Beat until just combined, scraping bowl as necessary. Then beat on low speed for an additional 30 seconds.
  7. Add White Chocolate: Fold in the finely chopped white chocolate, mixing on low speed for about 1 minute to distribute evenly. Scrape bowl and beat for another 30 seconds.
  8. Prepare Bundt Pan: Generously spray a 12-cup bundt pan with nonstick baking spray. Immediately pour batter into the pan, smoothing the top gently. Place bundt pan on prepared half sheet pan for stability and catch drips.
  9. Bake Cake: Bake in preheated oven for 65 to 75 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep the cake moist.
  10. Cool Cake: Allow cake to cool in the pan on a wire rack for 10 minutes. After 10 minutes, invert the cake onto a serving plate or second wire rack to cool completely before frosting.
  11. Toast Shredded Coconut: In a large nonstick frying pan over low heat, toast shredded coconut for 1 to 2 minutes, tossing occasionally with a spatula, until fragrant and pale golden. Remove from heat and transfer to a plate to cool and stop cooking.
  12. Make Cream Cheese Frosting: In a stand mixer bowl with paddle attachment, beat cream cheese, butter, coconut extract, and vanilla extract on medium-high speed for 5 minutes until very soft and creamy. Scrape down bowl, then with mixer on low, gradually add sifted confectioners’ sugar and salt, beating until just combined. Scrape bowl again and beat on medium-high for another 5 minutes until smooth and spreadable.
  13. Frost and Garnish Cake: Using an offset spatula, generously frost the top of the cooled bundt cake with cream cheese frosting. Press toasted shredded coconut gently onto the frosting to decorate and adhere.
  14. Serve and Store: Serve the cake at room temperature. Store covered at room temperature under a cake dome or inverted large bowl for up to 3 days. For cut cakes, press plastic wrap against cut surfaces to prevent drying.

Notes

  • Ensure all ingredients, especially eggs, butter, sour cream, and cream cheese, are at room temperature for best mixing and texture.
  • Do not overbake; start testing at 65 minutes to keep the cake moist and tender.
  • Use a nonstick bundt pan or ensure thorough greasing to prevent sticking when unmolding the cake.
  • Toasting the shredded coconut enhances flavor but avoid browning it too much to keep delicate coconut taste.
  • The white chocolate pieces add texture and sweetness, but they can be omitted if preferred for a more straightforward coconut cake.
  • Store cake properly to maintain moisture; avoid refrigeration as it can dry out the cake and frosting.

Keywords: coconut bundt cake, cream cheese frosting, toasted coconut, white chocolate cake, moist coconut cake

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