Tom Cruise Coconut Cake with Caramelised White Chocolate and Toasted Coconut Frosting

Ingredients

• 225 g Butter, unsalted (Bring the batter to room temperature; incorporate an additional 225 g of browned, cooled butter for the revised cake.)
• 400 g Granulated sugar (For the cake batter)
• 4 pieces large eggs (At room temperature, add each piece one at a time.)
• 115 g White chocolate (Melted and cooled for the original cake; 125 g caramelized white chocolate for the revised cake.)
• 160 g Unsweetened coconut milk (at ambient temperature)
• 100 g Sour cream (At room temperature; substituted with crème fraîche in the revised cake.)
• 1 tsp coconut extract (at room temperature)
• 360 g All‑purpose flour (Sifted and incorporated with leavening agents)
• 1 tsp Baking powder (Used for leavening)
• 0.5 tsp bicarbonate of soda (For leavening)
• 2 tsp Kosher salt (Divide: 1 teaspoon into the dry mixture, and a pinch into the frosting.)
• 170 g Cream cheese (Room‑temperature, for frosting)
• 16-20 oz Confectioners' sugar (Sifted, for frosting; begin with 16 oz and adjust as needed.)
• 1 tbsp Vanilla extract (Intended for frosting)
• 200 g Sweetened coconut flakes (Use this for coating the cake and for toasting.)
• 50 g coconut cream (Use the thick coconut cream from the top of the can for the revised cake batter and frosting.)
• For dusting pan to taste Coconut sugar (Optional – for greasing the cake pan.)
• 14 oz Condensed sweetened coconut milk (Alternative to Russian buttercream frosting)
• 1-2 tbsp Rum flavored with aromatic spices (Homemade or store‑bought, for frosting flavor)

Instructions

1. Ready the bundt pan.

   Lightly coat a non‑stick Bundt pan with cooking spray or softened butter. If you choose butter, work it into every nook and cranny. For added texture and flavor, you may dust the pan with coconut sugar. Tap out any excess sugar and smooth over any dry spots.

   Time: PT10M

2. Brown the butter for the revised cake.

   Melt 225 g of unsalted butter over medium heat until it foams and turns a golden‑brown hue with a nutty aroma. Remove from the heat and promptly whisk in ice to bring the weight back to 225 g, cooling the butter. Refrigerate until solid, then let it reach room temperature before use, ensuring a soft consistency.

   Time: PT45M

3. Caramelize the white chocolate (for the revised cake)

   Distribute the white chocolate chips in a single layer on a baking sheet and bake at 250 °F for 45 minutes to 1½ hours, stirring every 15 minutes. The chocolate will initially clump and appear lumpy, then will smooth out and develop a beige hue when finished. Cool to room temperature before use. Re‑melt if needed before incorporating into the batter.

   Time: PT1H30M

   Temperature: 250°F

4. Prepare the cake batter.

   In a large mixing bowl, cream 225 g room‑temperature unsalted butter on high speed for 1 minute until softened. Add 400 g granulated sugar and beat on medium‑high for 3–4 minutes, until the mixture is light and fluffy. Incorporate four room‑temperature eggs, one at a time, beating each for 30 seconds and scraping down the sides between additions. Blend in 115 g melted, cooled white chocolate (or 125 g caramelized white chocolate for the revised cake). Add 160 g unsweetened coconut milk, 100 g sour cream (or crème fraîche for the revised cake), and 1 tsp coconut extract, all at room temperature, mixing well after each addition. In a separate bowl, whisk together 360 g all‑purpose flour, 1 tsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt. Fold the dry ingredients into the wet mixture in three additions, alternating with the wet ingredients in two portions (for the revised cake), stirring gently until no dry spots remain. Finish by folding a few times by hand to ensure even incorporation. Transfer half of the batter to the prepared bundt pan. (For the revised cake) carve a channel down the centre, pour 50 g cream of coconut into it, then gently cover with the remaining batter. Tap the pan to level the batter.

   Time: PT1H

5. Bake the cake

   Preheat the oven to 325 °F. Bake the cake for 55–65 minutes (original) or 60–70 minutes (revised) until the edges pull away from the pan and a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan. For easier removal, after cooling, invert the pan and let the cake sit upside‑down for two hours to loosen it from the pan.

   Time: PT1H10M

   Temperature: 325°F

6. Whisk together a smooth cream cheese frosting.

   In a mixing bowl, combine 170 g cream cheese, 170 g unsalted butter, 1 tablespoon vanilla extract, and a pinch of kosher salt. Beat on medium‑high speed for 3–4 minutes, until the mixture is light and fluffy. Slowly sift in 16–20 oz powdered sugar, beginning with 16 oz; beat on low speed to keep the sugar from billowing, then raise the speed and continue beating for 1 minute until smooth. For a revised frosting, replace half of the butter with coconut cream, add 1 teaspoon coconut extract, and 1–2 tablespoons spiced rum. If you prefer a Russian‑style buttercream, whip the butter until airy, gradually whisk in 14 oz sweetened condensed coconut milk and 1 tablespoon spiced rum, then fold in powdered sugar to taste.

   Time: PT30M

7. Toast the shredded coconut

   Evenly distribute the sweetened shredded coconut on a baking sheet. Toast in a 325°F oven for about 10 minutes, stirring occasionally to avoid burning, until golden brown. Remove and let cool.

   Time: PT15M

   Temperature: 325°F

8. Assemble and adorn the cake

   After the cake has fully cooled, you may transfer it to a cake board, spreading a thin layer of frosting beneath to keep it from sliding. If you have a turntable, set the board on it. Spread a thick, even coat of cream‑cheese frosting over the entire surface. Gently press toasted shredded coconut onto the top and sides, ensuring it adheres. Trim any excess frosting and serve.

   Time: PT15M

Nutrition Facts

Calories

480

Protein

5g

Carbohydrates

55g

Fat

25g

Fiber

2g