Description
A luxurious, moist coconut cake famously gifted by Tom Cruise to friends and colleagues. This decadent dessert features layers of fluffy coconut-infused cake, rich coconut cream filling, and a fluffy coconut frosting, all covered in toasted coconut flakes. It’s a showstopper worthy of Hollywood!
Ingredients
Scale
- For the Cake:
- 3 cups (360g) cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup (240ml) coconut milk
- For the Filling:
- 1 1/2 cups (360ml) heavy cream
- 1/2 cup (60g) powdered sugar
- 1 tsp coconut extract
- 1 cup (80g) sweetened shredded coconut
- For the Frosting:
- 1 1/2 cups (340g) unsalted butter, room temperature
- 6 cups (720g) powdered sugar
- 1/4 cup (60ml) coconut milk
- 2 tsp coconut extract
- Pinch of salt
- For Decoration:
- 2 cups (160g) sweetened shredded coconut, toasted
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and coconut extracts.
- Alternately add dry ingredients and coconut milk, beginning and ending with flour mixture. Divide batter evenly among pans.
- Bake for 25-28 minutes until a toothpick comes out clean. Cool completely.
- Make the Filling: Whip heavy cream with powdered sugar and coconut extract to stiff peaks. Fold in shredded coconut.
- Make the Frosting: Beat butter until smooth. Gradually add powdered sugar, coconut milk, coconut extract, and salt. Whip until fluffy.
- Assemble: Place first cake layer on a plate. Spread half the filling, then repeat with second layer. Top with final cake layer.
- Frost entire cake with coconut buttercream. Press toasted coconut onto sides and top. Refrigerate 1 hour before serving.
Notes
- For best results, use full-fat coconut milk and real coconut extract.
- Toast coconut flakes in a 325°F (160°C) oven for 5-10 minutes, stirring occasionally, until golden.
- This cake is even better the next day as flavors meld.
- Tom reportedly ships these in custom-made cake boxes – presentation matters!
- Prep Time: 45 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 780 kcal
- Sugar: 85g
- Sodium: 180mg
- Fat: 42g
- Saturated Fat: 28g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 98g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 145mg