Tom Cruise Coconut Cake | The Recipe Critic

Tom Cruise coconut cake is a dense pound cake with coconut taste and silky white chocolate all through. The indulgent frosting is a coconut cream cheese buttercream with sweetened coconut on the skin. It’s a coconut lover’s dream—however a brilliant candy one.

What’s Tom Cruise Coconut Cake?

This cake known as the Tom Cruise Coconut Cake after the white chocolate coconut bundt cake created by Karen Doan from Doan’s Bakery in Woodland Hills, California. Each vacation season, Tom Cruise orders a bunch of those muffins to ship throughout the nation to his Hollywood pals. You possibly can organize them from Gold Stomach and have them shipped to you, however it prices $129.99 (with free delivery, haha). If you wish to save your self some dough (haha, pun meant), make your individual! I promise my recipe will ship the identical loopy good taste and texture. Actor Tom Hanks even mentioned that is the cake he would need for his remaining meal!

Substances for Tom Cruise Coconut Cake

Cake

• Cake Flour: Gives the bottom of the cake and provides a lightweight, fluffy texture.
• Granulated Sugar: Provides the perfect candy taste and splendidly caramelized texture.
• Leavening Brokers: Baking Powder and Baking Soda are used as leavening brokers to make the bread ethereal.
• Salt: Salt is critical so as to add distinction to the candy to reinforce all of the flavors.
• Unsalted Butter: Provides moisture and a wealthy taste.
• Eggs: Used as a binding agent to create scrumptious, dense breadvert.
• Coconut Extract: The star of the present! All the scrumptious coconut taste wanted to present this cake its taste profile.
• Vanilla Extract: Provides a heat, candy taste. Use store-bought or my selfmade vanilla extract.
• Bitter Cream: Offers the cake added moisture and provides it a pleasant crumb.
• White Chocolate Chips: Gives an additional little bit of sweetness and the perfect texture.

Coconut Frosting

• Cream Cheese: Gives the bottom of the frosting and a tangy, creamy taste.
• Salted Butter: Offers the frosting a buttery, wealthy taste and texture.
• Powdered Sugar: Provides sweetness and makes the frosting gentle and fluffy.
• Coconut Extract: A contact extra coconut taste so as to add to this unimaginable coconut cake!
• Cream of Coconut: Give the frosting extra coconut taste and add moisture to present it the appropriate texture.
• Sweetened Shredded Coconut: Yet another layer of coconut goodness!

How you can Make Tom Cruise Coconut Cake

I’ve heard a lot about this well-known coconut cake that Tom Cruise sends to all his pals through the holidays that I needed to attempt it myself. Once I noticed the worth tag, I knew I wanted to make my very own recipe. You guys, it’s critically so good! I can’t wait so that you can attempt it!

1. Prep: Preheat the oven to 325 levels Fahrenheit. Spray a 12-cup bundt pan effectively with pan spray and put aside. Whisk collectively the flour, baking powder, baking soda, and salt, and put aside.
2. Beat: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium pace till gentle and fluffy, about 3-4 minutes. Scrape down the perimeters and backside of the bowl.
3. Mix: Add the eggs one by one, mixing till mixed, scraping down the perimeters and backside of the bowl as wanted to ensure every little thing is evenly included.
4. Combine: Add the bitter cream and each the coconut and vanilla extracts and blend till evenly included. 
5. Combine: Add the flour combination, scraping down the perimeters and backside of the bowl to make sure it’s all included. Combine at medium-high pace for 2-3 minutes till the batter is thick and pale. Fold the white chocolate chips into the batter earlier than spreading the batter evenly within the ready bundt pan.
6. Bake: Bake for 60-75 minutes, till a toothpick comes out clear from the middle and the cake springs cake when evenly pressed on. Let the Tom Cruise coconut cake cool for at the least half-hour earlier than inverting it onto a baking rack.

Frosting

7. Beat: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat them at medium-high pace.
8. Mix: Add the powdered sugar to the butter combination and beat on medium-high till absolutely mixed.
9. Combine: Add the coconut extract and coconut milk.
10. Beat: Beat till it’s pale and fluffy.

Coconut

11. Frost: As soon as the cake is absolutely cooled, add the frosting to the skin of the cake.
12. Add Coconut: Press the coconut throughout it till it’s absolutely coated. I like to do that over a big baking sheet to catch all the surplus coconut.