Tom Cruise Coconut Cake
Video Stats
Recipe Overview
Overview
The Tom Cruise Coconut Cake is a delightful twist on a classic dessert, inspired by the famous cake from Don’s Bakery. This recipe captures the essence of the original while allowing for some personal touches. The cake is incredibly moist, thanks to the combination of coconut milk and sour cream, which also infuses it with a rich coconut flavor. The addition of brown butter elevates the taste, giving it a nutty depth that complements the sweetness of the cake.
The frosting is another highlight, made with cream cheese and sweetened coconut milk, creating a luscious and creamy topping that pairs perfectly with the cake. For those who love coconut, the generous sprinkle of toasted shredded coconut on top adds both visual appeal and a satisfying crunch. The process of making this cake is straightforward, making it accessible for bakers of all skill levels.
Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Its unique flavor profile and beautiful presentation make it a standout dessert that will leave your guests asking for seconds. Don’t forget to enjoy a slice with a cup of coffee or tea for the perfect pairing!
Recipe Details
Steps & Tips
Spray a non-stick bundt cake pan with non-stick spray.
Beat 225 g of room temperature unsalted butter on high speed for 1 minute.
Add 400 g of granulated sugar and beat on medium-high speed for 3 to 4 minutes.
Add four room temperature eggs one at a time, beating for 30 seconds each.
Tip: Ensure all ingredients are at room temperature for better mixing.
Add 115 g of melted and cooled white chocolate and mix.
Add 160 g of coconut milk, 100 g of sour cream, and 1 teaspoon of coconut extract.
In a separate bowl, whisk together 360 g of flour, baking powder, baking soda, and salt.
Add dry ingredients to the wet mixture and mix gently until no dry patches remain.
Distribute the batter evenly in the bundt pan and tap to flatten.
Bake in a preheated 325°F oven for 55 to 65 minutes.
In a stand mixer, combine cream cheese, butter, vanilla extract, and salt.
Tip: Start mixing powdered sugar on low speed to avoid dust.
Beat for 3 to 4 minutes until light and fluffy.
Sift 16 to 20 oz of powdered sugar into the frosting mixture.
Let the cake cool completely before turning it out.
Turn the cooled cake onto a cake board.
Apply frosting evenly on the cake.
Generously coat the frosted cake with sweetened shredded coconut.
Tip: Press lightly when coating with coconut to ensure adhesion.
Clean up and serve the cake.
Spread white chocolate chips on a baking sheet and bake at 250°F for 45 minutes to 1.5 hours.
Tip: Stay the course when caramelizing white chocolate, it will smooth out.
Add caramelized white chocolate to the batter along with other ingredients.
Tip: Dust the cake pan with coconut sugar for thematic flavor.
Rub butter into the bundt pan and dust with coconut sugar.
Add half the batter to the pan, carve a channel, and pour in a river of dulce.
Cover the dulce with the second half of the batter.
Tip: Use a little smear of frosting to prevent the cake from slipping.
Beat butter and slowly add sweetened condensed coconut milk.
Add Spiced Rum to the frosting mixture.
Tip: Stage the addition of dry and wet ingredients for better absorption.
Drizzle the cake with more caramelized white chocolate before frosting.
Frost the cake generously and evenly, then coat with toasted coconut.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Coconut milk adds a rich, creamy texture to the cake.
- •Using room temperature ingredients helps create a smoother batter.
- •Toasting shredded coconut enhances its flavor and adds a crunchy texture.
- •Brown butter can deepen the flavor profile of baked goods.
