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Tom Cruise Coconut Bundt Cake Recipe

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3.9 from 12 reviews

The Tom Cruise Cake is a fluffy and irresistible White Chocolate Coconut Bundt Cake that combines the richness of white chocolate with the tropical flair of coconut. With a pillowy-soft texture reminiscent of cotton candy, this cake is topped with luscious coconut cream cheese frosting and garnished with toasted coconut flakes, delivering an indulgent and fresh flavor experience perfect for any occasion.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 14 servings
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Ingredients

For The White Chocolate Coconut Bundt Cake

  • 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

For The Frosting

  • 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) milk, any kind (add 1 tbsp at a time until frosting is pourable but thick enough to coat)
  • 1/2 cup (40 g) unsweetened shredded coconut (for topping)
  • 1/2 cup (20 g) unsweetened coconut flakes (for topping)

Instructions

  1. Prepare the cake pan: Grease and flour an 8-inch bundt pan using butter and all-purpose flour to prevent sticking. Preheat the oven to 350°F (180°C) to ensure proper baking temperature.
  2. Combine the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Mix well to evenly distribute the leavening agents and salt, then set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the unsalted butter and white sugar together until the mixture is light, fluffy, and pale yellow. This aeration is key to a light cake texture.
  4. Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition to fully combine. Add the coconut cream, coconut extract, and vanilla extract, mixing until the batter is smooth and homogenous.
  5. Incorporate dry ingredients and white chocolate: Add the dry ingredients to the wet batter in three additions, mixing gently and just until combined each time to avoid overmixing. Scrape the bowl sides as needed. Fold in the chopped white chocolate with a spatula, maintaining a light and fluffy batter.
  6. Bake the cake: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake on the middle rack of the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a cooling rack or plate.
  7. Prepare the frosting: In a medium bowl, beat together cream cheese, powdered sugar, and coconut extract until smooth and creamy. Gradually add 1-2 tablespoons of coconut cream or milk to thin the frosting so it is pourable yet thick enough to coat the cake thoroughly.
  8. Decorate the cake: Once the cake is completely cooled to room temperature, pour the frosting over the top and use a spatula or the back of a spoon to spread it evenly over the surface and sides. Immediately sprinkle shredded coconut and coconut flakes over the frosting to decorate and add texture. Serve and enjoy this luscious coconut delight!

Notes

  • Use room temperature ingredients for smoother batter and better incorporation.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • The coconut cream enriches the moisture and coconut flavor; canned coconut cream is preferred over coconut milk for thickness.
  • If white chocolate is not available, white chocolate chips can be substituted.
  • The frosting consistency can be adjusted with more or less milk depending on desired thickness.
  • For extra flavor, lightly toast the shredded coconut and flakes before topping.

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