Tom Cruise Coconut Cake

50 mins
Serves 1
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Directions

  1. 1Sift the cake mix into a large measuring cup.
  2. 2Sift the cake mix into a large measuring cup.
  3. 3Sift the cake mix into a large measuring cup.
  4. 4Add melted butter, oil, eggs, milk, sour cream, vanilla extract, and coconut cream to the cake mix.
  5. 5Add melted butter, oil, eggs, milk, sour cream, vanilla extract, and coconut cream to the cake mix.
  6. 6Add melted butter, oil, eggs, milk, sour cream, vanilla extract, and coconut cream to the cake mix.
  7. 7Mix the ingredients until smooth using a hand mixer.
  8. 8Mix the ingredients until smooth using a hand mixer.
  9. 9Mix the ingredients until smooth using a hand mixer.
  10. 10Cover the bowl with plastic wrap and let the batter hydrate for at least 15 minutes.
  11. 11Cover the bowl with plastic wrap and let the batter hydrate for at least 15 minutes.
  12. 12Cover the bowl with plastic wrap and let the batter hydrate for at least 15 minutes.
  13. 13Add melted white chocolate and coconut flakes to the batter.
  14. 14Add melted white chocolate and coconut flakes to the batter.
  15. 15Add melted white chocolate and coconut flakes to the batter.
  16. 16Pour the batter into a greased bundt pan.
  17. 17Pour the batter into a greased bundt pan.
  18. 18Pour the batter into a greased bundt pan.
  19. 19Bake at 350 degrees Fahrenheit for 35-45 minutes.
  20. 20Bake at 350 degrees Fahrenheit for 35-45 minutes.
  21. 21Bake at 350 degrees Fahrenheit for 35-45 minutes.
  22. 22Once baked, let the cake cool, then slather on the coconut cream cheese frosting and pack on the coconut flakes.
  23. 23Once baked, let the cake cool, then slather on the coconut cream cheese frosting and pack on the coconut flakes.
  24. 24Once baked, let the cake cool, then slather on the coconut cream cheese frosting and pack on the coconut flakes.

Ingredients

  • 1 box vanilla cake mix
  • 1 box vanilla cake mix
  • 1 box vanilla cake mix
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 0.5 tsp coconut extract
  • 0.5 tsp coconut extract
  • 0.5 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 cup cream of coconut
  • 0.5 cup cream of coconut
  • 0.5 cup cream of coconut
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1 cup coconut flakes
  • 1 cup coconut flakes
  • 1 cup coconut flakes
  • 1 cup white chocolate chips
  • 1 cup white chocolate chips
  • 1 cup white chocolate chips
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 0.25 cup salted butter
  • 1 tsp clear vanilla flavor
  • 1 tsp clear vanilla flavor
  • 1 tsp clear vanilla flavor
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups coconut flakes
  • 1.5 cups coconut flakes
  • 1.5 cups coconut flakes

Equipment

sievemeasuring cupmixerplastic wrapbundt panovencooling rackspatula

Tips

  • Cream of coconut is a secret ingredient that adds coconut flavor, moisture, and sweetness all at the same time.
  • Cover the bowl with plastic wrap for at least 15 minutes to hydrate the batter.
  • After removing from the oven, let the cake cool for 15-20 minutes, then remove from the pan, and allow the cake to cool completely before adding frosting.
  • Pack on the coconut flakes by pressing them onto the frosting.