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
Scale
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
