Tom Cruise's Coconut Cake

Name: Tom Cruise's Coconut Cake
Total time: 55 min
Cuisine: American
Ingredients: 3 cups cake flour; 2 teaspoons baking powder; 1 teaspoon fine table salt; 0.5 cup full fat coconut milk (canned); 0.75 cup buttermilk; 2 teaspoons pure coconut extract; 1 teaspoon pure vanilla extract; 2 cups sugar; 1.5 sticks unsalted butter, softened; 0.25 cup vegetable oil or canola oil; 1 cup chopped white chocolate or chips; 3 eggs; 2 egg whites; 1 stick unsalted butter, room temperature; 4 oz cream cheese; Dash fine table salt; 1 teaspoon lemon juice; 0.25 cup coconut milk (canned); 2.5 cups confectioner's sugar; 0.5 teaspoon coconut extract; 0.25 teaspoon pure vanilla extract; 1.5 cups sweetened shredded coconut for coating

55m

Serves 1

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Tom Cruise's Coconut Cake

facebook.com

55m

Serves 1

Directions

1Preheat the oven to 325F. Butter and lightly flour a 12 cup bundt pan.
2In a bowl, stir together the cake flour, salt, and baking powder.
3In another bowl, stir together the buttermilk, coconut milk, 2 teaspoons of coconut extract, and 1 teaspoon of vanilla extract.
4Beat the butter, oil, and sugar until light and fluffy for about 3 minutes using a stand mixer or electric hand beaters.
5Slowly add in the eggs and egg whites until incorporated, then scrape the sides of the bowl.
6Beat again for 2 minutes on high speed.
7With the mixer on low speed, add the dry mix and the coconut mixture in 3 installments until combined, being careful not to over mix.
8Stir in the white chocolate chips.
9Pour the batter into the prepared pan.
10Bake in the oven on the middle rack for about 55 minutes or until a toothpick comes out just clean.
11Allow the cake to cool completely on a wire rack inside the pan before flipping.
12Prepare the frosting by combining room temperature unsalted butter, cream cheese, a dash of fine table salt, lemon juice, coconut milk, confectioner's sugar, coconut extract, and pure vanilla extract.
13Frost the cooled cake.
14Encrust the whole cake with sweetened shredded coconut.

Ingredients

3 cups cake flour
2 teaspoons baking powder
1 teaspoon fine table salt
0.5 cup full fat coconut milk (canned)
0.75 cup buttermilk
2 teaspoons pure coconut extract
1 teaspoon pure vanilla extract
2 cups sugar
1.5 sticks unsalted butter, softened
0.25 cup vegetable oil or canola oil
1 cup chopped white chocolate or chips
3 eggs
2 egg whites
1 stick unsalted butter, room temperature
4 oz cream cheese
Dash fine table salt
1 teaspoon lemon juice
0.25 cup coconut milk (canned)
2.5 cups confectioner's sugar
0.5 teaspoon coconut extract
0.25 teaspoon pure vanilla extract
1.5 cups sweetened shredded coconut for coating

Equipment

bundt panstand mixerelectric hand beaterswire rack

Tips

The use of buttermilk, oil, and coconut milk ensures a super moist and fluffy cake.
The batter is so luscious it's hard to resist eating it raw.
Encrusting the whole cake with sweet coconut flakes gives it a perfect chewy finish.

Tom Cruise's Coconut Cake

55m

Serves 1

facebook.com

Tom Cruise's Coconut Cake

facebook.com

55m

Serves 1

Directions

1Preheat the oven to 325F. Butter and lightly flour a 12 cup bundt pan.
2In a bowl, stir together the cake flour, salt, and baking powder.
3In another bowl, stir together the buttermilk, coconut milk, 2 teaspoons of coconut extract, and 1 teaspoon of vanilla extract.
4Beat the butter, oil, and sugar until light and fluffy for about 3 minutes using a stand mixer or electric hand beaters.
5Slowly add in the eggs and egg whites until incorporated, then scrape the sides of the bowl.
6Beat again for 2 minutes on high speed.
7With the mixer on low speed, add the dry mix and the coconut mixture in 3 installments until combined, being careful not to over mix.
8Stir in the white chocolate chips.
9Pour the batter into the prepared pan.
10Bake in the oven on the middle rack for about 55 minutes or until a toothpick comes out just clean.
11Allow the cake to cool completely on a wire rack inside the pan before flipping.
12Prepare the frosting by combining room temperature unsalted butter, cream cheese, a dash of fine table salt, lemon juice, coconut milk, confectioner's sugar, coconut extract, and pure vanilla extract.
13Frost the cooled cake.
14Encrust the whole cake with sweetened shredded coconut.

Ingredients

3 cups cake flour
2 teaspoons baking powder
1 teaspoon fine table salt
0.5 cup full fat coconut milk (canned)
0.75 cup buttermilk
2 teaspoons pure coconut extract
1 teaspoon pure vanilla extract
2 cups sugar
1.5 sticks unsalted butter, softened
0.25 cup vegetable oil or canola oil
1 cup chopped white chocolate or chips
3 eggs
2 egg whites
1 stick unsalted butter, room temperature
4 oz cream cheese
Dash fine table salt
1 teaspoon lemon juice
0.25 cup coconut milk (canned)
2.5 cups confectioner's sugar
0.5 teaspoon coconut extract
0.25 teaspoon pure vanilla extract
1.5 cups sweetened shredded coconut for coating

Equipment

bundt panstand mixerelectric hand beaterswire rack

Tips

The use of buttermilk, oil, and coconut milk ensures a super moist and fluffy cake.
The batter is so luscious it's hard to resist eating it raw.
Encrusting the whole cake with sweet coconut flakes gives it a perfect chewy finish.