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

Ingredients

• 225 g Unsalted butter (Room temperature for batter; additional 225g browned and cooled butter for revised cake)
• 400 g Granulated sugar (For cake batter)
• 4 pieces Large eggs (Room temperature, added one at a time)
• 115 g White chocolate (Melted and cooled for original cake; 125g caramelized white chocolate for revised cake)
• 160 g Unsweetened coconut milk (Room temperature)
• 100 g Sour cream (Room temperature; replaced with crème fraîche in revised cake)
• 1 tsp Coconut extract (Room temperature)
• 360 g All-purpose flour (Sifted and combined with leavening agents)
• 1 tsp Baking powder (For leavening)
• 0.5 tsp Baking soda (For leavening)
• 2 tsp Kosher salt (Divided: 1 tsp in dry mix, pinch in frosting)
• 170 g Cream cheese (Room temperature, for frosting)
• 16-20 oz Powdered sugar (Sifted, for frosting; start with 16 oz and adjust)
• 1 tbsp Vanilla extract (For frosting)
• 200 g Sweetened shredded coconut (For coating the cake and toasting)
• 50 g Cream of coconut (Thick coconut cream from top of can, for revised cake batter and frosting)
• For dusting pan to taste Coconut sugar (Optional, for coating cake pan)
• 14 oz Sweetened condensed coconut milk (For Russian buttercream frosting alternative)
• 1-2 tbsp Spiced rum (Homemade or store-bought, for frosting flavor)

Instructions

1. Prepare the bundt pan

   Lightly grease a non-stick bundt cake pan with non-stick spray or softened butter. If using butter, rub it thoroughly into every crevice. Optionally dust with coconut sugar for extra texture and flavor. Tap out excess sugar and patch any dry spots.

   Time: PT10M

2. Brown the butter (for revised cake)

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

   Time: PT45M

3. Caramelize white chocolate (for revised cake)

   Spread white chocolate chips evenly on a baking sheet and bake at 250°F for 45 minutes to 1.5 hours, stirring every 15 minutes. The chocolate will clump and look lumpy mid-process but will smooth out and turn a beige color when done. Let cool to room temperature before use. Remelt if necessary before adding to batter.

   Time: PT1H30M

   Temperature: 250°F

4. Make the cake batter

   In a large mixing bowl, beat 225 g room temperature unsalted butter on high speed for 1 minute to soften. Add 400 g granulated sugar and beat on medium-high speed for 3-4 minutes until light and fluffy. Add four room temperature eggs one at a time, beating each for 30 seconds and scraping down the bowl between additions. Beat in 115 g melted and cooled white chocolate (or 125 g caramelized white chocolate for revised cake). Add 160 g unsweetened coconut milk, 100 g sour cream (or crème fraîche for revised cake), and 1 tsp coconut extract, all room temperature, mixing well after each addition. In a separate bowl, whisk together 360 g all-purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 1 tsp kosher salt. Add dry ingredients to wet in thirds, alternating with wet ingredients in halves (for revised cake), mixing gently until no dry patches remain. Fold a few times by hand to ensure even mixing. Pour half the batter into the prepared bundt pan. (For revised cake) carve a channel in the center and pour 50 g cream of coconut into the channel, then gently cover with remaining batter. Tap pan to level batter.

   Time: PT1H

5. Bake the cake

   Preheat 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 comes out clean. Remove from oven and let cool completely in the pan. For easier removal, let the cake sit upside down for 2 hours after cooling to loosen from pan.

   Time: PT1H10M

   Temperature: 325°F

6. Prepare cream cheese frosting

   In a mixing bowl, beat 170 g cream cheese, 170 g unsalted butter, 1 tbsp vanilla extract, and a pinch of kosher salt on medium-high speed for 3-4 minutes until light and fluffy. Gradually sift in 16-20 oz powdered sugar, starting with 16 oz, beating on low speed to avoid dust clouds, then increase speed and beat for 1 minute until creamy. For revised frosting, substitute half the butter with cream of coconut, add 1 tsp coconut extract, and 1-2 tbsp spiced rum. Optionally, for Russian buttercream style, beat butter until fluffy and slowly add 14 oz sweetened condensed coconut milk and 1 tbsp spiced rum, then add powdered sugar to taste.

   Time: PT30M

7. Toast shredded coconut

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

   Time: PT15M

   Temperature: 325°F

8. Assemble and decorate the cake

   Once the cake is completely cooled, optionally turn it out onto a cake board with a small smear of frosting underneath to prevent slipping. Place on a cake turntable if available. Apply an even, generous layer of cream cheese frosting all over the cake. Press toasted shredded coconut onto the top and sides, pressing lightly to ensure adhesion. Clean up edges and serve.

   Time: PT15M

Nutrition Facts

Calories

480

Protein

5g

Carbohydrates

55g

Fat

25g

Fiber

2g