Why Make This Recipe

The Tom Cruise Cake, also known as the White Chocolate Coconut Bundt Cake, is a delightful treat that’s perfect for any occasion. Its rich flavors of white chocolate and coconut create a moist and tender cake that everyone will enjoy. Baking this cake can also be a fun activity, especially for coconut lovers! Plus, it pairs beautifully with a creamy frosting.

How to Make Tom Cruise Cake

Ingredients:

• 3 cups all-purpose flour
• 1 (3.4-oz) package instant coconut cream pudding
• ½ tsp salt
• ¼ tsp baking soda
• 1½ cups butter (room temperature, 3 sticks)
• 2¾ cup sugar
• 6 large eggs
• 2 tsp vanilla extract
• 1 Tbsp coconut extract
• 1 (8-oz) container sour cream
• 1 (4-oz) white chocolate bar (finely chopped)
• ½ cup butter (softened)
• 1 (8-oz) package cream cheese
• 2 tsp vanilla extract
• 4 cups powdered sugar
• 1 (7-oz) package shredded coconut (toasted)

Directions:

1. For the Cake:

   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix together the flour, coconut cream pudding mix, salt, and baking soda.
   • In a large bowl, beat the butter and sugar together until fluffy.
   • Add in the eggs one at a time, mixing well after each addition.
   • Stir in the vanilla and coconut extracts, then add the sour cream.
   • Gradually mix in the dry ingredients until just combined.
   • Fold in the chopped white chocolate.
   • Pour the batter into a greased bundt pan.
   • Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean.
   • Allow the cake to cool in the pan for a while before transferring it to a wire rack.

2. For the Cream Cheese Frosting:

   • In a bowl, beat the softened butter and cream cheese together until smooth.
   • Mix in the vanilla extract and gradually add the powdered sugar until fluffy.
   • Once the cake is completely cool, frost the top with the cream cheese mixture and sprinkle with toasted shredded coconut.

How to Serve Tom Cruise Cake

Serve the Tom Cruise Cake sliced into generous pieces. It can be enjoyed on its own or can be served alongside fresh fruit or a scoop of vanilla ice cream. This cake pairs nicely with a cup of coffee or tea for a perfect afternoon treat.

How to Store Tom Cruise Cake

To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. This cake can also be frozen for up to 3 months. Make sure to wrap it tightly to prevent freezer burn.

Tips to Make Tom Cruise Cake

• Ensure your butter is at room temperature for easier mixing.
• For an even more intense coconut flavor, use coconut milk instead of sour cream.
• Don’t rush the cooling process; make sure the cake is completely cool before frosting to prevent melting.
• Toast the shredded coconut in a dry pan over low heat for added flavor and crunch.

Variations

You can customize this recipe by adding different flavors or ingredients. Consider incorporating chopped nuts or swapping the white chocolate for dark chocolate if you prefer. You can also make mini bundt cakes for individual servings.

FAQs

Can I use fresh coconut instead of shredded coconut?
Yes, fresh coconut can be used, but make sure to dry it well before adding it to the cake for optimal texture.

What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream. It will give a similar texture and flavor.

How do I know when the cake is done baking?
Insert a toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If batter sticks to the toothpick, bake a little longer.

Tom Cruise Cake

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• Author: make-recipe
• Total Time: 100 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A delightful White Chocolate Coconut Bundt Cake, rich in flavor and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 (3.4-oz) package instant coconut cream pudding
• ½ tsp salt
• ¼ tsp baking soda
• 1½ cups butter (room temperature, 3 sticks)
• 2¾ cups sugar
• 6 large eggs
• 2 tsp vanilla extract
• 1 Tbsp coconut extract
• 1 (8-oz) container sour cream
• 1 (4-oz) white chocolate bar (finely chopped)
• ½ cup butter (softened)
• 1 (8-oz) package cream cheese
• 2 tsp vanilla extract
• 4 cups powdered sugar
• 1 (7-oz) package shredded coconut (toasted)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix together the flour, coconut cream pudding mix, salt, and baking soda.
3. In a large bowl, beat the butter and sugar together until fluffy.
4. Add in the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla and coconut extracts, then add the sour cream.
6. Gradually mix in the dry ingredients until just combined.
7. Fold in the chopped white chocolate.
8. Pour the batter into a greased bundt pan.
9. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean.
10. Allow the cake to cool in the pan for a while before transferring it to a wire rack.
11. For the cream cheese frosting, beat softened butter and cream cheese together until smooth.
12. Mix in vanilla extract and gradually add powdered sugar until fluffy.
13. Once the cake is completely cool, frost the top and sprinkle with toasted shredded coconut.

Notes

For a stronger coconut flavor, substitute sour cream with coconut milk. Ensure the cake is completely cool before frosting to prevent melting.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 35g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg