Tom Cruise Coconut Cake Recipe
If you’ve ever dreamed of savoring a slice of Hollywood stardom, the Tom Cruise Coconut Cake Recipe is your ticket. This legendary coconut cake, famously gifted by Tom Cruise to friends and celebrities during the holidays, is a luscious three-layer masterpiece swaddled in cream cheese frosting and a snowy coat of shredded coconut. Every bite is rich, tender, and brimming with coconut flavor, making it a must-bake for special occasions or whenever you want to treat yourself (and your loved ones) to something truly unforgettable.
Ingredients You’ll Need
This Tom Cruise Coconut Cake Recipe is all about simple, quality ingredients that come together to create something magical. Each component plays an important role, so don’t skimp—your taste buds will thank you!
- All-purpose flour: The sturdy backbone of the cake, giving it structure and a soft crumb.
- Baking powder & baking soda: These leaveners team up to give your cake a lofty, tender rise.
- Salt: Just a touch brings out all the bright coconut and buttery notes.
- Unsalted butter (softened): Adds richness and that classic, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake without overpowering the coconut flavor.
- Large eggs (room temperature): Bind everything together and help create a fluffy, light cake.
- Vanilla extract: Infuses the cake and frosting with warm, aromatic undertones.
- Coconut extract: The secret weapon for a bold coconut punch in every bite.
- Buttermilk: Contributes a tender crumb and subtle tang that balances the sweetness.
- Sweetened shredded coconut: Both folded into the batter and pressed onto the outside of the cake for irresistible flavor and texture.
- Cream cheese (softened): The star of the frosting, making it creamy, tangy, and utterly luxurious.
- Powdered sugar: Gives the frosting its sweet, velvety finish.
- Heavy cream: Just enough to whip the frosting into a dreamy, spreadable consistency.
- Parchment paper: Ensures your cakes release perfectly from the pans—don’t skip this step!
How to Make Tom Cruise Coconut Cake Recipe
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. This bit of prep work guarantees your cakes will pop out perfectly, making assembly a breeze.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step distributes the leaveners evenly and sets the stage for a beautifully even cake.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy—about 3 minutes. This is the foundation for a tender, airy crumb, so don’t rush it!
Step 4: Add the Eggs and Extracts
Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in both vanilla and coconut extracts, which will infuse your cake with layers of flavor.
Step 5: Combine Wet and Dry Ingredients
With your mixer on low, alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. This gentle approach keeps your batter light and prevents overmixing. Once combined, gently fold in the shredded coconut for a pop of texture and extra coconut goodness.
Step 6: Bake the Cakes
Divide the batter evenly among your prepared pans, smoothing the tops for even baking. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely—patience pays off here!
Step 7: Make the Cream Cheese Frosting
In a clean bowl, beat the softened cream cheese and butter together until silky smooth. Gradually add in the powdered sugar, then blend in the vanilla, coconut extract, and just enough heavy cream to make your frosting fluffy and spreadable.
Step 8: Assemble and Frost the Cake
Spread a generous layer of frosting between each cooled cake layer, then cover the top and sides. For that signature look (and extra coconut flavor!), press sweetened shredded coconut all over the cake until it’s completely coated. Chill for 30 minutes before slicing to help everything set beautifully.
How to Serve Tom Cruise Coconut Cake Recipe
Garnishes
A simple sprinkle of extra toasted coconut on top adds a golden crunch, while a few edible flowers or fresh berries around the base make this cake look as dazzling as it tastes. For a touch of Hollywood glam, try a light dusting of powdered sugar just before serving—picture-perfect every time!
Side Dishes
Pair your Tom Cruise Coconut Cake Recipe with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a classic combo. Fresh tropical fruits like pineapple or mango also make bright, refreshing sidekicks that cut through the richness and highlight the coconut flavor.
Creative Ways to Present
For a showstopping centerpiece, serve the cake on a pretty cake stand and scatter coconut flakes around the base. If you’re making this for a party, slice the cake into petite squares and serve them on individual plates with a drizzle of raspberry coulis or a mint sprig for a modern twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tom Cruise Coconut Cake Recipe slices in an airtight container in the refrigerator. The cake will stay moist and delicious for up to five days, and the coconut coating helps lock in that fresh-baked flavor.
Freezing
You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. They’ll keep well for up to two months. When ready to enjoy, thaw at room temperature, then frost and assemble as directed for a cake that tastes freshly baked.
Reheating
While this cake is best served chilled or at room temperature, you can gently microwave individual slices for 10–15 seconds to soften the frosting slightly. Just be careful not to overheat, as the cream cheese frosting can melt quickly.
FAQs
What makes the Tom Cruise Coconut Cake Recipe so famous?
This cake gained fame because Tom Cruise sends it to friends and colleagues every holiday season as a signature gift. Its rich coconut flavor, moist crumb, and decadent cream cheese frosting have made it a celebrity favorite—and now you can enjoy it at home!
Can I use unsweetened coconut instead of sweetened?
You can substitute unsweetened coconut, but the cake may lose a bit of its classic sweetness and chewy texture. If you make this swap, consider adding a little extra sugar to the batter to balance things out.
How do I toast coconut for the outside of the cake?
Spread sweetened shredded coconut in an even layer on a baking sheet and bake at 325°F (163°C) for 5–7 minutes, stirring once or twice, until golden brown. Watch closely—it can go from perfect to burnt in seconds!
Can I make this cake gluten-free?
Yes! Substitute a high-quality gluten-free all-purpose flour blend for the regular flour. Just make sure your blend contains xanthan gum or a similar binder for the best results.
Is it possible to make the Tom Cruise Coconut Cake Recipe as cupcakes?
Absolutely. Divide the batter among lined cupcake tins, filling each about two-thirds full. Bake for about 18–22 minutes, or until a toothpick comes out clean. Frost and coat with coconut as directed for adorable, bite-sized treats.
Final Thoughts
There’s something truly magical about sharing the Tom Cruise Coconut Cake Recipe with friends and family. Whether you’re celebrating a special occasion or just want to bring a little Hollywood sparkle to your kitchen, this cake delivers every time. Give it a try—you’ll see exactly why it’s become a legend!
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Tom Cruise Coconut Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Tom Cruise Coconut Cake recipe is a rich and moist layered cake bursting with coconut flavor, featuring a tender crumb made with buttermilk and shredded coconut, and a luscious cream cheese frosting infused with coconut extract. Perfect for holiday celebrations or any special occasion, it’s topped with a generous coating of shredded coconut for extra texture and tropical flair.
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups buttermilk
- 1 1/2 cups sweetened shredded coconut
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 2–3 tablespoons heavy cream (as needed for consistency)
For Assembly
- 2 cups sweetened shredded coconut, toasted or plain, for coating the cake
Instructions
- Prepare Pans and Oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar for about 3 minutes until the mixture is light and fluffy, incorporating air for a tender cake.
- Add Eggs and Extracts: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then mix in the vanilla extract and coconut extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing and ensure a tender crumb.
- Fold in Coconut: Gently fold the shredded coconut into the batter to evenly distribute without deflating the batter.
- Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of each cake layer comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set, then carefully turn them out onto wire racks to cool completely before frosting.
- Make the Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar while continuing to beat. Mix in vanilla extract, coconut extract, and enough heavy cream to achieve a fluffy, spreadable consistency.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of frosting on top. Repeat with the remaining layers, then frost the top and sides of the entire cake evenly.
- Coat with Coconut: Press shredded coconut all around the outside of the cake, covering it completely for texture and visual appeal.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing for best results. Enjoy!
Notes
- This coconut cake is famously gifted by Tom Cruise during the holidays, making it a festive and special treat.
- For added coconut flavor and moisture, brush each cake layer lightly with coconut milk before spreading the frosting.
- Store the cake in the refrigerator for up to 5 days, tightly covered to maintain freshness.
- Toasting the shredded coconut before coating the cake adds a deeper, nuttier flavor and crunch.
- If buttermilk is not available, substitute with milk plus 1 tablespoon lemon juice or vinegar added and allowed to sit for 5 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 52g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
