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The Best Tom Cruise Coconut Cake (White Chocolate Coconut)

This cake is SO DELICIOUS! A moist coconut cake with creamy white chocolate frosting that will make every celebration unforgettable.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Coconut, Cream Cheese Frosting, Easy, White Chocolate
Servings: 8 servings

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 8 ounces full-fat cream cheese room temperature
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon coconut extract
  • 5 large eggs room temperature
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup unrefined coconut oil melted and slightly cooled

For the Frosting:

  • 2 1/2 cups confectioners' sugar sifted
  • 1/4 teaspoon salt for frosting
  • 3 1/2 tablespoons coconut milk for frosting
  • 1/4 teaspoon coconut extract for frosting
  • 4 ounces quality white chocolate melted and cooled
  • 2 cups sweetened shredded coconut finely shredded or flaked

Instructions

Cake Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  • In a large mixing bowl, beat the unsalted butter and cream cheese with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add the granulated sugar, mixing until fully incorporated.
  • Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and coconut extract until combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the flour mixture, mixing just until combined. Fold in the melted coconut oil.
  • Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a cooling rack.

Frosting Preparation

  • While the cakes are cooling, prepare the frosting. Beat the remaining unsalted butter until creamy. Gradually add the sifted confectioners' sugar and salt, mixing well.
  • Pour in the coconut milk, coconut extract, and melted white chocolate, beating until the frosting is smooth and fluffy.

Assembling the Cake

  • Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top.
  • Use the remaining frosting to frost the top and sides of the cake, smoothing it out with a spatula.
  • Generously sprinkle the sweetened shredded coconut over the top and sides of the cake, pressing gently to adhere.
  • Slice the cake into generous pieces and serve. Enjoy!

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Cake pans (two 9-inch round)
  • Cooling Rack
  • Spatula

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can substitute almond milk for coconut milk, but coconut milk enhances flavor.
  • Freeze unfrosted cake layers wrapped in plastic for up to 3 months; thaw before frosting.