Name: Tom Cruise Coconut Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter (room temperature); 1/2 cup vegetable shortening; 1 3/4 cups granulated sugar; 5 large egg whites; 1 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1 1/2 cups sweetened shredded coconut; 8 oz cream cheese (softened); 1/2 cup unsalted butter (softened); 3 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 2 cups sweetened shredded coconut (for covering the cake)

Jump to Recipe·Print Recipe

If you’ve ever wondered what dessert heaven tastes like, look no further than the Tom Cruise Coconut Cake. This legendary treat isn’t just beloved by Hollywood royalty; it’s a dreamy, plush white cake layered with a cloud of cream cheese frosting and absolutely showered with sweet coconut. Whether you bake it for a festive celebration or a Sunday treat, this cake feels endlessly celebratory and totally irresistible—one bite, and you’ll see why it’s so famous!

Tom Cruise Coconut Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need anything fancy to capture the magic of the Tom Cruise Coconut Cake. The beauty of this recipe is how each everyday ingredient brings out the cake’s signature springy crumb, rich frosting, and unmistakable coconut flair. Take a look at what you’ll need before you preheat your oven:

Cake flour: The softness and fine texture of cake flour ensure your layers are delicate and fluffy every time.
Baking powder: This is your secret weapon for lift and lightness—never skip it!
Salt: Just a pinch to balance all that sweetness and make the coconut flavor sing.
Unsalted butter (room temperature): Essential for rich flavor and a creamy batter.
Vegetable shortening: Adds moisture and helps keep the cake exceptionally tender.
Granulated sugar: White sugar is classic for a clean, sweet crumb.
Egg whites: Using only egg whites keeps the cake pristine white and airy.
Whole milk: Adds richness and body, making every bite moist but never heavy.
Vanilla extract: Layers in that classic bakery aroma we all adore.
Coconut extract: For a punchy coconut kick—don’t skip it, it’s part of what makes the Tom Cruise Coconut Cake unforgettable.
Sweetened shredded coconut: Mixed into the batter and pressed on the outside for maximum coconut bliss.
Cream cheese: Silky, tangy, and absolutely irresistible as a frosting base.
Powdered sugar: Whips up into a perfectly fluffy, sweet frosting.

How to Make Tom Cruise Coconut Cake

Step 1: Prep Your Pans and Preheat

Start by preheating your oven to 350°F (175°C). Generously grease and flour three 8-inch round cake pans—this ensures your cakes slide out effortlessly, with those perfect sharp edges intact. Don’t skip this part; a good release makes for a professional-looking cake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. This quick step helps evenly distribute the leavening and ensures a uniform crumb in your Tom Cruise Coconut Cake from edge to center. Set aside when done.

Step 3: Cream Butter, Shortening, and Sugar

Using a stand mixer or hand beater, beat the unsalted butter, shortening, and sugar together until very light and fluffy—about 3 to 4 minutes. This builds a creamy base and creates the air pockets that make your cake so delightfully tender.

Step 4: Add Egg Whites, Vanilla, and Coconut Extracts

Add egg whites one at a time, mixing well after each addition. Stir in vanilla and coconut extracts. You’ll notice the mixture gets silkier and even more aromatic, setting the stage for true coconut cake magic.

Step 5: Alternate Dry Ingredients and Milk

With your mixer on low, alternately add the dry ingredients and milk to the wet mixture, always starting and finishing with the dry. This method helps prevent overmixing and keeps the cake lovely and delicate.

Step 6: Fold In Shredded Coconut

With a gentle hand, fold in 1 1/2 cups of sweetened shredded coconut. Those toasty bits dot every slice with coconut flavor and a little chew—signature Tom Cruise Coconut Cake style.

Step 7: Bake the Cakes

Divide the batter evenly among your prepared pans. Smooth the tops and bake for 22 to 25 minutes, until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool fully—you want them completely cool before frosting for the smoothest finish.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar gradually and mix until super fluffy. Finish by stirring in vanilla and coconut extracts for a dreamy, tangy-sweet frosting that pairs perfectly with coconut cake.

Step 9: Frost and Assemble the Cake

Place one cake layer on your serving plate, spread a generous layer of frosting, and repeat with remaining layers. Enrobe the entire cake with a final coat of cream cheese frosting, making sure to smooth the top and sides.

Step 10: Coat With Coconut and Chill

Press the remaining 2 cups of sweetened shredded coconut onto the top and sides. For the ultimate Tom Cruise Coconut Cake finish, press lightly so it sticks and creates a beautiful, snowy look. Chill for 30 minutes before slicing—this sets the frosting for clean, dramatic slices.

How to Serve Tom Cruise Coconut Cake

Garnishes

This showstopper hardly needs much, but if you want to dress up each slice, consider a few edible flowers, a sprinkle of toasted coconut, or even a little zest of lime for brightness. The Tom Cruise Coconut Cake practically sparkles with just its own snowy coconut, but a pretty garnish always earns extra “oohs” at the table!

Side Dishes

Keep the focus on your Tom Cruise Coconut Cake by pairing it with sips and bites that won’t compete. Something simple like fresh berries, a tangy citrus salad, or even a scoop of mango sorbet works beautifully. For drinks, coffee, black tea, or a sweet dessert wine all play off the cake’s creamy richness.

Creative Ways to Present

For a playful, Hollywood-inspired twist, you can slice the cake into mini cubes and insert toothpicks for a “cake pop” platter, or stack slices with a dollop of whipped cream and fresh pineapple. You could even make layered coconut cake parfaits by alternating cubes of cake and extra frosting in glasses.

Make Ahead and Storage

Storing Leftovers

Leftover Tom Cruise Coconut Cake should be covered tightly and stored in the refrigerator, where it’ll stay soft and utterly delicious for up to five days. The frosting keeps the layers moist and the coconut continues to infuse every bite.

Freezing

This cake freezes like a dream! Wrap individual slices or the whole cake (well covered) in plastic wrap and foil, then freeze for up to three months. To serve, thaw overnight in the fridge for the best texture and flavor. Don’t freeze garnishes; add those after thawing.

Reheating

While the Tom Cruise Coconut Cake is best enjoyed cool or at room temperature, you can take the chill off with a super quick zap in the microwave (10–15 seconds per slice). This brings out the coconut aroma and makes the frosting extra luscious.

FAQs

Can I use regular flour instead of cake flour?

If you don’t have cake flour, you can make a substitute by replacing two tablespoons of every cup of all-purpose flour with cornstarch and sifting well. Your Tom Cruise Coconut Cake will still be light and soft!

Is there a way to make it dairy-free?

Absolutely! Swap in vegan butter and full-fat coconut milk in the cake, and use a plant-based cream cheese and vegan butter for the frosting. Sweetened coconut is already dairy-free.

Can I toast the coconut for the topping?

Yes, toasting some or all of the coconut topping in a dry skillet or oven adds a nutty flavor and golden color. Just be sure to cool it before pressing onto the frosting for the perfect Tom Cruise Coconut Cake finish.

How do I keep the cake from sticking to the pans?

Grease and flour your pans very well, and you can line the bottoms with parchment circles for extra insurance. This extra step helps each layer release cleanly, so your coconut cake stacks up beautifully.

Can I make the cake layers ahead?

Absolutely! Bake the cake layers and cool completely, then wrap tightly in plastic and refrigerate for up to two days or freeze for up to a month. Assemble and frost whenever you’re ready for Tom Cruise Coconut Cake perfection.

Final Thoughts

This Tom Cruise Coconut Cake is as joyful to bake as it is to eat—every slice feels like an instant celebration. Share it for a special occasion or simply because you crave something legendary and delicious. I hope this cake brings you a little Hollywood magic, right from your own kitchen!

Tom Cruise Coconut Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Tom Cruise Coconut Cake is a delightful dessert that features a moist coconut-infused cake layered with creamy coconut cream cheese frosting and topped with sweet shredded coconut. A perfect treat for special occasions or holiday gatherings!

Ingredients

Scale

Cake:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/2 cup vegetable shortening
1 3/4 cups granulated sugar
5 large egg whites
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 cups sweetened shredded coconut

Cream Cheese Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups sweetened shredded coconut (for covering the cake)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
Mix dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, beat the butter, shortening, and sugar until light and fluffy.
Add wet and dry ingredients: Add the egg whites, vanilla extract, and coconut extract. Alternately add the dry ingredients and milk to the mixture.
Stir in coconut: Gently fold in shredded coconut. Divide batter among pans and bake.
Make frosting: Beat cream cheese and butter, then gradually add powdered sugar and extracts.
Frost and decorate: Frost cooled cakes, stack them, and cover with shredded coconut. Chill before serving.