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Homemade Tom Cruise Coconut Cake photo

Tom Cruise Coconut Cake

This Tom Cruise Coconut Cake is a tropical delight! Moist, fluffy, and topped with creamy frosting, it's perfect for any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups cake flour for a light and fluffy crumb
  • 2 cups granulated sugar to sweeten the cake beautifully
  • 1 teaspoon baking powder for lift and rise
  • 1 teaspoon baking soda to enhance the cake's leavening
  • 1 teaspoon salt balances the sweetness
  • 1 cup butter room temperature, adds moisture and richness
  • 5 large eggs provides structure and stability
  • 1 tablespoon coconut extract infuses a delightful coconut flavor
  • 1 teaspoon vanilla extract enhances the overall flavor
  • 1 cup sour cream keeps the cake moist and adds tang
  • 6 ounces white chocolate chips for a sweet, creamy bite
For the Frosting:
  • 4 ounces cream cheese room temperature, for a rich and creamy frosting
  • 1 cup salted butter essential for a luscious frosting
  • 3 cups powdered sugar sweetens the frosting perfectly
  • 1 teaspoon coconut extract to flavor the frosting
  • 1 cup cream of coconut adds a tropical flair to the cake
  • 2 cups sweetened shredded coconut for decoration and added texture

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 9-inch Round Cake Pans
  • Parchment paper
  • Cooling rack
  • Offset spatula

Method
 

Preparation:
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easier removal.
  2. In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed.
  3. In another bowl, using an electric mixer, beat the room-temperature butter until it’s creamy and light in color. Gradually add in the dry mixture, mixing until combined.
  4. Add the eggs, one at a time, mixing well after each addition. Then, mix in the coconut and vanilla extracts until fully incorporated.
  5. Carefully fold in the sour cream and white chocolate chips using a rubber spatula. This will add moisture and richness to your cake batter.
  6. Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Frosting:
  1. In a mixing bowl, beat the cream cheese and salted butter together until creamy. Gradually add the powdered sugar and mix until smooth. Finally, mix in the coconut extract and cream of coconut until well combined.
Assembly:
  1. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then repeat with the second layer. Top with the final layer and frost the entire cake.
  2. Gently press the sweetened shredded coconut onto the sides and top of the cake for a beautiful finish.

Notes

  • For a lighter cake, consider using egg whites instead of whole eggs.
  • Swap out the cream cheese for mascarpone for a different flavor profile.
  • If you don’t have cake flour, you can make your own by mixing all-purpose flour with cornstarch.