Coconut Cake Recipe – a Tom Cruise Favorite

We decided to whip up a delicious Coconut Cake for our beloved Aunt Jackie’s baby shower. Our adventure began with a trip to the local grocery store to collect all the necessary ingredients for our coconut cake masterpiece. Emily’s anticipation was building as we strolled through the aisles, searching for the perfect items!

  • 1 ½ cups of flour
  • ¼ teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 ½ cups of sugar
  • ½ cup of softened butter
  • 3 eggs
  • ½ cup of sour cream
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of coconut extract
  • ¾ cup of white chocolate chips
  • 1 cup of sweetened coconut flakes

For the heavenly frosting:

  • ¼ cup of softened butter
  • 4 oz of cream cheese, softened
  • ½ teaspoon of vanilla extract
  • ½ teaspoon of coconut extract
  • 1 ¾ cups of powdered sugar
  • 2 tablespoons of heavy cream
  • 1 ⅔ cups of sweetened coconut flakes

Starting Our Baking Journey

With all the ingredients in hand, Emily and I eagerly preheated the oven to 350 degrees. We felt like a dynamic duo, ready to conquer the world of baking. Our first step was to whisk together the flour, baking powder, and salt in a small bowl and set it aside.

Mixing Magic in a Bowl

In a larger bowl, we creamed the sugar and softened butter until it became light and fluffy. Emily took charge of cracking the eggs one by one into the mixture, ensuring they were well incorporated. We added sour cream, vanilla extract, and that delightful coconut extract, creating a creamy and fragrant batter.

coconut cake

Then came the dry ingredients, carefully folded into the mixture, followed by the white chocolate chips and sweetened coconut flakes. As we stirred, our kitchen was filled with the sweet aroma of coconut, making our mouths water in anticipation.

dry ingredients

Preparing the Bundt Pan

Emily and I learned a valuable lesson from our previous baking adventures: always prep the pan properly. So, we sprayed a bundt pan with cooking spray containing flour, making sure every nook and cranny was coated. This step is crucial for ensuring your cake releases cleanly and beautifully.

If you do not have a bundt pan, check out this gorgeous one here!

Into the Oven

With our coconut cake batter ready, we poured it into the prepared bundt pan and placed it lovingly into the preheated oven. As the cake began to bake, the kitchen filled with the delightful scent of coconut and anticipation. We set the timer for 60 minutes, eagerly waiting for that magical moment when a knife would come out cleanly.

bundtpan baby

The Frosting Finale

While our cake was baking to perfection, Emily and I tackled the frosting. We beat together softened cream cheese and butter until they became a heavenly, creamy mixture. Adding vanilla and coconut extracts, powdered sugar, and a touch of heavy cream, we created a luscious frosting that would soon adorn our cake.


The Sweetest Moment

When the timer finally buzzed, we carefully removed our coconut cake from the oven, and a sense of accomplishment washed over us. After letting it cool for about 10 minutes, we gently turned it out onto a cooling rack. The golden-brown, perfectly baked cake was a sight to behold.

Decorating with Love

Once our cake had cooled completely, we generously spread a layer of that creamy frosting all over it. Emily took the lead in gently pressing the remaining sweetened coconut flakes into the frosting, covering the entire cake in a beautiful layer of coconut goodness.

frosting cake

Sharing with Loved Ones

With our coconut cake complete, Emily and I packed it carefully for Aunt Jackie’s baby shower. The moment arrived when we shared our creation with friends and family, and it was met with smiles, compliments, and joy. Our cake became the centerpiece of the celebration, and it warmed our hearts to know we had created something so special together.

Baking this Coconut Cake with Emily for Aunt Jackie’s baby shower was not just about making a delicious dessert; it was about creating lasting memories. The time spent together in the kitchen, the laughter, the shared excitement, and the sense of accomplishment made this baking adventure a truly heartwarming experience.

If you like this recipe, you will love our Strawberry Clouds recipe.

Q1: Is Tom Cruise really a fan of coconut cake? A1: Yes, Tom Cruise is known to be a fan of coconut cake. He has expressed his love for this delightful dessert on multiple occasions, and this recipe is said to be inspired by his favorite coconut cake.

Q2: What makes this coconut cake special and similar to Tom Cruise’s favorite? A2: This coconut cake recipe is believed to be a copycat of Tom Cruise’s favorite coconut cake. It features a moist and tender crumb, a rich coconut flavor, and is generously covered with sweetened coconut flakes. The addition of white chocolate chips and a creamy coconut frosting make it extra indulgent.

Q3: Can I customize this coconut cake recipe? A3: Absolutely! Baking is all about creativity. You can personalize this coconut cake by adding your favorite ingredients such as nuts, fresh fruit, or even a different type of chocolate chips. However, if you want it to stay true to Tom Cruise’s favorite, it’s best to stick with the provided ingredients.

Q4: Can I make this coconut cake in advance? A4: Yes, you can make this coconut cake in advance. In fact, it often tastes even better the next day as the flavors have had time to meld together. Store it in an airtight container at room temperature or in the refrigerator for up to three days.

Q5: How do I ensure the cake doesn’t stick to the bundt pan? A5: To prevent the cake from sticking to the bundt pan, it’s essential to use cooking spray that contains flour, as mentioned in the recipe. Make sure to coat the pan thoroughly to ensure a clean release. You can also use a non-stick bundt pan for added insurance.

Q6: What occasions are perfect for serving this coconut cake? A6: This coconut cake is versatile and can be enjoyed on various occasions. It’s great for birthdays, baby showers, potlucks, or simply as a delightful dessert for a special family gathering. It’s a crowd-pleaser that can brighten any event.

Q7: Can I make this coconut cake without the white chocolate chips? A7: Certainly! While white chocolate chips add a delicious creamy contrast to the coconut cake, you can omit them if you prefer a more traditional coconut flavor. The cake will still be delightful without them.

Q8: Can I freeze this coconut cake for later? A8: Yes, you can freeze this coconut cake. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to three months. When ready to enjoy, allow it to thaw in the refrigerator before serving.

Q9: What’s the secret to achieving a moist coconut cake? A9: The moistness of this coconut cake comes from the combination of sour cream, butter, and eggs in the batter. These ingredients contribute to a tender and moist crumb, making the cake irresistibly delicious.

Q10: Can I make a smaller or larger batch of this coconut cake? A10: Yes, you can adjust the recipe to make a smaller or larger batch by proportionally changing the ingredient quantities. Just keep in mind that the baking time may vary slightly, so be sure to check for doneness with a knife or toothpick.

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