Name: Tom Cruise Cake
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Cake flour - 3 cups; Baking powder - 1 ½ teaspoons; Salt - ¾ teaspoon; Ground nutmeg - ⅛ teaspoon; Unsalted butter, softened - ½ cup; White sugar - 1 ½ cups; Eggs, at room temperature - 2 large; Egg whites - 2 large; Vanilla extract - 1 tablespoon; Almond extract - ½ teaspoon; Full fat unsweetened coconut milk, thoroughly shaken - 1 (13.5 ounce) can; Sour cream, at room temperature - 1 ¼ cups; Sweetened shredded coconut - 1 cup; Finely chopped white chocolate - 1 cup; Sweetened shredded coconut - 2 cups; Unsalted butter, softened - ¼ cup; Cream cheese, at room temperature - 1 (8 ounce) package; Vanilla extract - 1 teaspoon; Salt - 1 pinch; Powdered sugar - 2 ½ cups; Heavy cream - 2 tablespoons

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Tom Cruise Cake

1. Cake flour - 3 cups

2. Baking powder - 1 ½ teaspoons

3. Salt - ¾ teaspoon

4. Ground nutmeg - ⅛ teaspoon

5. Unsalted butter, softened - ½ cup

6. White sugar - 1 ½ cups

7. Eggs, at room temperature - 2 large

8. Egg whites - 2 large

9. Vanilla extract - 1 tablespoon

10. Almond extract - ½ teaspoon

11. Full fat unsweetened coconut milk, thoroughly shaken - 1 (13.5 ounce) can

12. Sour cream, at room temperature - 1 ¼ cups

13. Sweetened shredded coconut - 1 cup

14. Finely chopped white chocolate - 1 cup

15. Sweetened shredded coconut - 2 cups

16. Unsalted butter, softened - ¼ cup

17. Cream cheese, at room temperature - 1 (8 ounce) package

18. Vanilla extract - 1 teaspoon

19. Salt - 1 pinch

20. Powdered sugar - 2 ½ cups

21. Heavy cream - 2 tablespoons

How to cook deliciously - Tom Cruise Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup Bundt pan.

2. Stage

Sift together flour, baking powder, salt, and nutmeg.

3. Stage

Cream together butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in whole eggs, 1 at a time, beating well after each addition. Add in egg whites, and beat on medium-high speed for 3 minutes. Mix in vanilla and almond extracts. Mix in coconut milk and beat until thoroughly incorporated. Add in half of the flour mixture and mix until just combined. Add in sour cream and mix until just combined. Add in remaining flour mixture and mix until just combined. Fold in shredded coconut and white chocolate.

4. Stage

Pour batter into the prepared pan, and tap pan gently on the counter a few times to remove air bubbles.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 70 minutes. Allow cake to cool in the pan for 20 minutes before removing to a wire rack to cool completely.

6. Stage

Pour 2 cups coconut flakes into a large, dry skillet and heat over medium-low heat until coconut flakes are just barely blonde in color, 3 to 4 minutes, stirring constantly. Remove from pan and cool completely.

7. Stage

Cream 1/4 cup butter in a large bowl with an electric mixer until smooth. Add cream cheese and beat until thoroughly combined. Mix in vanilla extract and salt. Add in powdered sugar, 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat on medium-high speed for 2 minutes.

8. Stage

Place dollops of frosting on top of the cooled cake, and smooth over the top and sides of the cake. Sprinkle cooled toasted coconut all over the top and sides of the cake. For best results, cool cake in fridge for 30 minutes before serving.