Tom Cruise's White Chocolate Coconut Bundt Cake
Tom Cruise's White Chocolate Coconut Bundt Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
- 1/2 cup buttermilk, room temperature
- 1 cup white chocolate chips, melted and cooled slightly
- 1 cup sweetened shredded coconut
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
For the Topping
- 2 cups sweetened shredded coconut, divided
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated. This is crucial for easy release.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
In a separate small bowl, whisk together the sour cream and buttermilk.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 7
Gently fold in the melted and cooled white chocolate chips and 1 cup of sweetened shredded coconut until evenly distributed.
⏱️ 2 min
- 8
Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 2 min
- 9
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 50 min•🌡️ 350
- 10
Let the cake cool in the bundt pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. This cooling process is crucial to prevent the cake from breaking.
⏱️ 15 min
- 11
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
⏱️ 5 min
- 12
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth. Beat in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min
- 13
To toast half of the topping coconut: Spread 1 cup of sweetened shredded coconut on a baking sheet. Bake in the preheated oven (or toast in a dry skillet on the stovetop over medium-low heat) for 5-10 minutes, stirring occasionally, until lightly golden brown. Watch carefully to prevent burning. Let cool completely.
⏱️ 10 min•🌡️ 350
- 14
Once the cake is completely cool (this can take 1-2 hours), spread the cream cheese frosting generously over the entire bundt cake, covering the top and sides.
⏱️ 10 min
- 15
Combine the untoasted 1 cup of shredded coconut with the 1 cup of toasted shredded coconut. Press the coconut mixture onto the frosted cake, covering it completely.
⏱️ 5 min
- 16
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Kitchen Tools
Nutrition Facts (per serving)
Tom Cruise's White Chocolate Coconut Bundt Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
- 1/2 cup buttermilk, room temperature
- 1 cup white chocolate chips, melted and cooled slightly
- 1 cup sweetened shredded coconut
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, or more, as needed
For the Topping
- 2 cups sweetened shredded coconut, divided
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated. This is crucial for easy release.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
In a separate small bowl, whisk together the sour cream and buttermilk.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 7
Gently fold in the melted and cooled white chocolate chips and 1 cup of sweetened shredded coconut until evenly distributed.
⏱️ 2 min - 8
Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
⏱️ 2 min - 9
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 50 min•🌡️ 350 - 10
Let the cake cool in the bundt pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. This cooling process is crucial to prevent the cake from breaking.
⏱️ 15 min - 11
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
⏱️ 5 min - 12
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth. Beat in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 5 min - 13
To toast half of the topping coconut: Spread 1 cup of sweetened shredded coconut on a baking sheet. Bake in the preheated oven (or toast in a dry skillet on the stovetop over medium-low heat) for 5-10 minutes, stirring occasionally, until lightly golden brown. Watch carefully to prevent burning. Let cool completely.
⏱️ 10 min•🌡️ 350 - 14
Once the cake is completely cool (this can take 1-2 hours), spread the cream cheese frosting generously over the entire bundt cake, covering the top and sides.
⏱️ 10 min - 15
Combine the untoasted 1 cup of shredded coconut with the 1 cup of toasted shredded coconut. Press the coconut mixture onto the frosted cake, covering it completely.
⏱️ 5 min - 16
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving for best flavor and texture.