Tom Cruise Cake Recipe (Coconut Bundt Cake)
Make the viral Tom Cruise Cake at home in just 40 minutes! This White Chocolate Coconut Bundt Cakeis fluffy like cotton candy, loaded with white chocolate, and topped with coconut cream cheese frosting and coconut flakes, it has *all* the coconut flavor you might want in a cake and an addictive pillowy-soft texture! It's so hard to put down but you don't have to pay 195$ or hope to be on Tom Cruise's cake list to enjoy it!
Ingredients
For The White Chocolate Coconut Bundt Cake
- 3 cups (375 g) all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon 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 teaspoon 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) any milk (add 1 tablespoon at a time until frosting is thin enough to be pourable but still thick enough to coat the cake with a thick layer)
- 1/2 cup (40 g) unsweetened shredded coconut (for topping)
- 1/2 cup (20 g) unsweetened coconut flakes (for topping)
Instructions
- Prepare the cake pan. Grease and flour an 8-inch bundt pan using butter and all-purpose flour and set aside. Set the oven to 350F (180C).
- Combine the dry ingredients. In a medium bowl, add the flour, baking powder, and salt. Mix until combined, then set aside.
- Cream the butter and sugar. In a large bowl, add the butter and sugar, then beat until fluffy and pale yellow in color.
- Add the eggs one at a time, mixing until combined after every addition. Add the coconut cream, coconut extract, and vanilla extract, and mix until combined and smooth.
- Mix in the dry ingredients. Add the dry ingredients to the batter in 3 additions, mixing until just combined after every addition. Make sure to scrape the sides of the bowl as you go. Gently fold in the white chocolate using a spatula or a spoon. The batter will be very fluffy and off-white.
- Bake. Transfer the batter into your prepared bundt pan and use a spatula or a spoon to even out the top. Bake for 40-45 minutes or until the top looks golden and a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. Allow the cake to cool down in the pan for 10 minutes before inverting onto a clean plate. Meanwhile, make the frosting.
- Make the frosting. In a medium bowl, add the cream cheese, powdered sugar, and coconut extract. Beat until combined and smooth. Mix in 1-2 tablespoon of coconut cream or milk to thin out the frosting so you can easily pour it onto your cake and coat it completely.
- Decorate. One the cake has cooled down to room temperature, pour the frosting onto the cake and use a spatula or the back of a spoon to coat it completely. Top with coconut flakes and shredded coconut make sure they stick to both the top and the sides of the cake. Serve and enjoy!
Notes
Make-Ahead Instructions: I wouldn't recommend making this ahead of time as cakes with fluffy texture likes this one are best served as they're made.
Storing Instructions: store the frosted cake covered or in an air-tight container in the refrigerator for up to 3-4 days. Store the unfrosted cake at room temperature for 2-3 days.
Freezing Instructions: wrap the unfrosted cake in multiple layers of plastic wrap and 1 layer of foil, then freeze for up to 1-2 months. Thaw it in the refrigerator overnight. Do not freeze frosted.
To Make Into A 6-inch Bundt Cake. Cut the recipe in half and use a 6-inch bundt pan. Reduce the baking time to 28-30 minutes.
To Make Into Cupcakes. Cut the recipe in half and use a muffin tin lined with cupcake liners. Fill each liner until 3/4 full. Reduce the baking time to 10-15 minutes. You will need a thicker frosting for the cupcakes so skip the milk and add 1 stick (115 g) of unsalted butter at room temperature instead. Beat the cream cheese and butter together, then add in the remaining ingredients.
Nutrition
Calories: 419kcalCarbohydrates: 47gProtein: 7gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 142mgPotassium: 171mgFiber: 2gSugar: 6gVitamin A: 703IUVitamin C: 0.5mgCalcium: 89mgIron: 2mg
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