Tom Cruise Coconut Cake with Caramelised White Chocolate and Toasted Coconut Frosting
An indulgent, tender, airy coconut cake paying homage to the iconic Tom Cruise coconut cake from Don’s Bakery in Los Angeles. The batter is enriched with browned butter, caramel‑touched white chocolate, and coconut cream, while the frosting blends cream cheese with spiced rum. A crown of toasted shredded coconut adds an intense coconut flavor and a crunchy finish.
IntermediateAmericanServes 12
Printable version with shopping checklist
Source Video
2h 45m
Prep
2h 50m
Cook
40m
Cleanup
6h 15m
Total
Cost Breakdown
Total cost:$31.30
Per serving:$2.61
Critical Success Points
- • Grease and flour the bundt pan thoroughly to keep the cake from sticking.
- • Gently brown the butter, taking care not to let it burn, to develop a nutty flavor.
- • Slowly caramelize the white chocolate, stirring frequently to keep it smooth and lump‑free.
- • Employ ingredients at room temperature and regularly scrape the sides of the bowl while mixing.
- • Bake until the sides pull away and a toothpick inserted comes out clean, signaling perfect doneness.
- • Allow the cake to cool completely, then invert it to release it from the pan using gravity.
- • Whisk the frosting components vigorously to achieve a light, airy consistency.
- • Gently toast the shredded coconut, taking care not to let it burn.
Safety Warnings
- • Exercise caution while browning butter to prevent burns or fire.
- • Exercise caution with hot baking sheets when caramelizing white chocolate.
- • Make sure the eggs are fresh and stored correctly to prevent foodborne illness.
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