"Tom Cruise" Coconut Cake

Here is my viral dupe for the “Tom Cruise Coconut Cake.” If you don’t know, Tom sends a Coconut White Chocolate Bundt Cake to everyone he knows for the holidays. This cake is super moist and full of flavor, I couldn’t stop eating it! See what all the hype is about and try it out yourself!

Cake-

3 cups cake flour (not self rising)

2 teaspoons baking powder

1 teaspoon fine table salt

1/2 cup full fat coconut milk (canned)

3/4 cup of buttermilk

2 teaspoons pure coconut extract 

1 teaspoon pure vanilla extract 

2 cups of sugar 

1 1/2 sticks unsalted butter, softened

1/4 cup of vegetable oil or canola oil

1 cup chopped white chocolate or chips

3 eggs

2 egg whites

Frosting-

1 stick of unsalted butter, room temperature

4 oz cream cheese

Dash of fine table salt

1 teaspoon of lemon juice

1/4 cup of coconut milk (canned) (add a little at a time

2 1/2 cups of confectioner’s sugar

1/2 teaspoon coconut extract

1/4 teaspoon pure vanilla extract 

Garnish- about 1.5-2 cups of sweetened shredded coconut for coating 

Cake Steps-

1. Preheat the oven to 325F. Grease and lightly flour a 12-cup bundt pan and set aside.

2. In a bowl stir together the cake flour, salt and baking powder, set aside. 

3. In another bowl stir together the buttermilk, coconut milk, 2 teaspoons fo coconut extract, 1 teaspoon of vanilla extract, set aside.

4. Using the paddle of a stand mixer or with electric hand beaters, be a the butter, oil and sugar until light and fluffy about 3 minutes. Add In the eggs and egg whites slowly until incorporated. scrape the sides of the bowl. Beat again for 2 minutes on high speed. 

5. WIth the mixer on low speed add the dry mix and the coconut mixture in 3 installments until combined. Don’t over mix. Finally, fold in the white chocolate chips.

6. Pour into the prepared pan and bake in the oven on the middle rack for about 55 minutes or until a toothpick comes out just clean. 

7. Allow the cake to cool completely on a wire rack inside the pan before flipping. Make the frosting.

Frosting-

1. With a stand mixer or electric hand beaters, beat together the butter, cream cheese and extracts until smooth and fluffy. 

2. Add in the confectioners sugar alternating with the coconut milk in 2 installments (start with 1/4 cup of coconut milk and add more as needed to avoid it being too thin). Add in the lemon juice and salt. If it is still too thick you can add a tablespoon of coconut milk at a time until you reach your desired texture. You want it light and fluffy like a. Creamy buttercream. 

3. Once your cake is fully cooled and flipped out of the pan, frost it and then use your hands to encrust it with the shredded coconut. Serve and ENJOY!