Tom Cruise Coconut Cake

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Tom Cruise’s coconut cake has become a viral sensation, and for good reason! This tasty treat combines the rich flavors of coconut, vanilla, almond, and white chocolate into one amazing dessert. You’ll love how the moist cake pairs perfectly with the creamy frosting and toasted coconut topping.

Making this cake is easier than you might think. With a prep time of 45 minutes and a cooking time of 1 hour, you can whip up this celebrity-inspired dessert for your next special occasion. The recipe yields 16 servings, so there’s plenty to share with family and friends. At 425 calories per slice, it’s a decadent treat that’s worth every bite.

Exact Ingredients List

Here’s what you’ll need to make the famous Tom Cruise coconut cake:

For the Cake:

• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs at room temperature
• 2 large egg whites
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1 (13.5-ounce) can full-fat unsweetened coconut milk
• 1 1/4 cups sour cream, softened
• 1 cup sweetened shredded coconut
• 1 cup finely chopped white chocolate

For the Frosting:

• 2 cups sweetened shredded coconut
• 1/4 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 1/2 cups powdered sugar
• 2 tablespoons heavy cream

Make sure you have all these items ready before you start baking. This cake is packed with coconut flavor and has a lovely mix of textures. The white chocolate adds a special touch that you’ll love.

Instructions

Start by preheating your oven to 350°F. Make sure to grease and flour your 12-cup Bundt pan well. This step is key to prevent sticking!

Next, sift the dry ingredients together in a bowl. In a separate large bowl, beat the butter and sugar until fluffy. This takes about 2-3 minutes.

Add eggs one at a time, then egg whites, beating well. Stir in the vanilla and almond extracts for extra flavor.

Now, mix in half the dry ingredients, then the coconut milk and sour cream. Add the rest of the dry ingredients and mix gently. Don’t overmix!

Fold in the coconut and white chocolate. Pour the batter into your pan and smooth the top. Give it a gentle tap to remove air bubbles.

Bake for 60-70 minutes. Check with a toothpick – a few moist crumbs are okay. Let it cool in the pan for 20 minutes, then move to a wire rack.

For the frosting, toast the coconut in a skillet until golden. Beat the butter and cream cheese, then add vanilla, salt, and powdered sugar. Mix in heavy cream until fluffy.

Once the cake is cool, frost it and cover with toasted coconut. Chill for 30 minutes before serving. Enjoy your delicious Tom Cruise coconut cake!

Possible Substitutes List

Can’t find all the ingredients for Tom Cruise’s famous coconut cake? No worries! Here are some easy swaps you can try:

• Cake flour: All-purpose flour works too. Use 2 3/4 cups instead of 3 cups.

• Coconut milk: Try almond milk or regular whole milk.

• Sour cream: Greek yogurt is a great substitute.

• White chocolate: Milk chocolate chips or chopped nuts work well.

• Cream cheese: Mascarpone cheese gives a similar creamy texture.

• Heavy cream: Half-and-half or whole milk can be used in the frosting.

For a dairy-free version, try these swaps:

• Butter: Use coconut oil or vegan butter
• Eggs: Replace with 1/4 cup applesauce per egg
• Sour cream: Use dairy-free yogurt

Remember, substitutions may slightly change the taste and texture. But don’t worry – your cake will still be yummy!

How To Make It Diabetes-Friendly

To make this coconut cake more diabetes-friendly, you can try a few simple swaps. Use almond flour instead of cake flour to lower the carb count. Replace the sugar with a sugar substitute like monk fruit or erythritol.

Choose unsweetened shredded coconut to cut down on added sugars. For the frosting, use a sugar-free cream cheese frosting recipe with sugar substitutes.

Try these ingredient swaps:

• 3 cups almond flour instead of cake flour
• 1 1/2 cups monk fruit sweetener instead of sugar
• Unsweetened shredded coconut
• Sugar-free white chocolate chips

For the frosting, mix cream cheese with a sugar-free sweetener and vanilla extract. Skip the powdered sugar entirely.

Remember to watch your portion sizes. Even with these changes, the cake will still have calories and fats. Enjoy a small slice as an occasional treat.

Always check with your doctor or dietitian before making big changes to your diet. They can give you personalized advice on managing diabetes through food choices.

Tips, Tricks & Storing

Make sure all your ingredients are at room temperature before you start. This helps them mix together smoothly.

To get the most flavor, toast the coconut before adding it to the cake batter. It brings out a nutty taste that’s really yummy.

Don’t overmix the batter. Stop stirring as soon as everything is just combined. This keeps your cake light and fluffy.

When greasing the Bundt pan, use a pastry brush to get into all the nooks and crannies. This helps the cake come out easily.

To check if your cake is done, insert a toothpick into the thickest part. If it comes out with a few moist crumbs, it’s ready.

Let the cake cool completely before frosting. If it’s even a little warm, the frosting will melt.

Store your cake in an airtight container in the fridge. It will stay fresh for up to 5 days.

To freeze, wrap individual slices in plastic wrap and put them in a freezer bag. They’ll keep for up to 3 months.