Tom Cruise Cake

Our Tom Cruise cake features a rich coconut batter, a chewy coconut layer, and cream cheese frosting topped with coconut! Best cake EVER!

Course Dessert

Cuisine American

Keyword bundt cake recipes, Coconut Cake Recipe

Prep Time 25

Cook Time 1 30

Cooling Time 1

Total Time 2 55

Servings servings

Calories 1090kcal

Author Kathleen

Preheat oven to 325°F (163ºC).
Whisk together in a medium mixing bowl, flour (3 cups), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
In the bowl of a stand-up mixer, beat butter (1 1/2 cups) on medium speed, until light and fluffy, 4 minutes.
Gradually add sugar, beating until light and fluffy, about 4 minutes. Add sour cream and mix until combined.
Add eggs, one at a time, beating until yolk disappears, after each addition.
Add flour mixture to batter, alternating with cream of coconut, beginning and ending with flour mixture. Stir in vanilla extract and coconut extract.
Using a large rubber spatula, fold in shredded coconut.
Grease and flour a 12-cup bundt pan. Dust with granulated sugar then sprinkle with toasted coconut (1 1/2 cup).
Pour batter into prepared pan. Tap pan on the counter to remove any air bubbles.
Bake for 45 minutes in the preheated oven. Cover with foil and continue to bake, about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in the pan on a wire rack for 1 hour. Remove from the pan and cool completely on a wire rack.

Add cream cheese, butter, and vanilla extract to a large mixing bowl. Using a hand-held electric mixer, cream the mixture until smooth, about 2 minutes.
Gradually add powdered sugar and beat until smooth.
Spread the frosting over the top of the cake. Press toasted coconut into the frosting.

Need To Be At Room Temperature! Put these items on the counter before you start: Eggs, butter, cream cheese.
Toasted Coconut: Toast just until your coconut so it just turns light brown. It can burn easily, so don’t walk away from it.
Timing Is Everything: Creaming the butter and sugar for the instructed amount of time is key to a light and fluffy cake.
Bundt Pan: We use a 12 cup bundt pan. When preparing the bundt pan, thoroughly spray the pan with the nonstick Baker’s spray, dust with sugar, and firmly press the toasted coconut in the bottom of the pan.
Cool It! I let the cake cool in the bundt pan for 15 minutes before inverting it onto a cake platter. Let the cake fully cool before frosting it.
Add-Ins: You can add white chocolate to the batter, but I found it burned near the edges of the cake, and it looked off-putting. I also could not taste the chocolate in the cake, so I decided to leave it out. This cake is so wonderful, I promise you won’t miss the white chocolate at all!
- If you wish to include it, buy good-quality white chocolate bars like Lindt, break them up, and fold the pieces (1 cup) into the batter during Step 7. You can use white chocolate chips instead of the bar.
Serve It: This cake is perfect for the holidays. I love it for Christmas and decorate it with green icing, holly leaves, and red hot as berries. It is also fabulous to serve for Thanksgiving and Easter. I love to bring it to church suppers or women’s luncheons.