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Dorothy Thomas

Tom Cruise Coconut Cake Recipe

A decadent, moist coconut cake inspired by the legendary dessert Tom Cruise famously shares with friends. This fluffy, coconut-infused cake is layered with creamy frosting and topped with toasted coconut for an irresistible treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups All-purpose flour
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • 1 cup Unsalted butter, softened
  • 2 cups Granulated sugar
  • 4 large Eggs
  • 1 tsp Vanilla extract
  • 1 tsp Coconut extract
  • 1 cup Coconut milk
For the Frosting:
  • 1 ½ cups Unsalted butter, softened
  • 5 cups Powdered sugar
  • ¼ cup Coconut milk
  • 1 tsp Vanilla extract
  • 1 tsp Coconut extract
For Topping:
  • 1 ½ cups Sweetened shredded coconut, toasted

Equipment

  • 3 x 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Parchment paper
  • Cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
  2. Whisk dry ingredients: In a bowl, mix flour, baking powder, and salt. Set aside.
  3. Cream butter & sugar: Beat butter and sugar until light and fluffy (~3 mins).
  4. Add eggs & extracts: Beat in eggs one at a time, then add vanilla and coconut extracts.
  5. Alternate dry & wet ingredients: Mix in flour mixture and coconut milk in batches, starting and ending with flour.
  6. Bake: Divide batter into pans and bake for 30-35 mins, or until a toothpick comes out clean. Cool completely.
  7. Beat butter until smooth. Gradually add powdered sugar, coconut milk, and extracts until fluffy (~4 mins).
  8. Layer cakes with frosting between each. Cover the entire cake with frosting.
  9. Press toasted coconut onto the sides and top.

Notes

  • For extra coconut flavor, brush cake layers with coconut syrup before frosting.
  • Storage: Keep refrigerated for up to 3 days. Bring to room temperature before serving.
  • Toasting coconut: Spread on a baking sheet and bake at 325°F (165°C) for 5-8 mins, stirring occasionally.