TOM CRUISE’S FAMOUS WHITE CHOCOLATE COCONUT CAKE

— INGREDIENTS —

THE FLUFFY COCONUT CAKE BASE:

• 300 g cake flour (sifted)
• 1 tbsp baking powder
• 1/2 tsp salt
• 250 g unsalted butter (softened to room temperature)
• 300 g granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 1 tsp coconut extract (critical for that signature aroma)
• 200 ml full-fat coconut milk (stirred)
• 150 g high-quality white chocolate chips (melted and cooled slightly)
  

THE RICH CREAM CHEESE FROSTING:

• 225 g full-fat cream cheese (softened)
• 115 g unsalted butter (softened)
• 400 g powdered sugar (sifted)
• 1 tsp coconut extract or vanilla extract
• 2-3 tbsp heavy cream (if needed to smooth it out)
  

THE HOLIDAY TOPPING:

• 150 g sweetened shredded coconut (or flaked coconut)
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: PREHEAT AND PREP PANS

Preheat your oven to 175°C (350°F / fan 155°C). Grease a standard Bundt cake pan or two 23cm (9 inch) round cake tins thoroughly with butter, then dust lightly with flour, tapping out any excess. This cake is rich, so good greasing is essential.

STEP 2: WHISK THE DRY INGREDIENTS

In a medium bowl, vigorously whisk together the 300g of sifted cake flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Set this dry mixture aside.

STEP 3: CREAM BUTTER AND SUGAR TO PERFECTION

In a large bowl (or stand mixer), beat the 250g of softened butter and 300g of granulated sugar on medium-high speed for about 4 to 5 minutes. The mixture must change color, becoming very pale, fluffy, and light.

STEP 4: DEVELOP THE FLAVOR INFUSION

Lower the mixer speed. Add the 4 eggs one by one, making sure each egg is fully whipped into the batter before adding the next. Crack in the 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract. Pour in the 150g of melted, cooled white chocolate and mix until completely uniform.

STEP 5: ALTERNATE MILK AND FLOUR

With the mixer running on the lowest speed, alternate adding the flour mixture and the 200ml of coconut milk in 3 separate batches (flour, milk, flour, milk, flour). Mix just until the flour trails disappear so you do not overwork the gluten. The batter should look thick, velvety, and smell incredible.

STEP 6: THE GOLDEN BAKE

Pour the smooth batter into your prepared pan(s) and level the top with a spatula. Bake in the center of the oven for 40 to 45 minutes (if using a Bundt pan) or 25 to 30 minutes (if using round layer pans). A toothpick inserted into the thickest part should come out clean. Let the cake cool in the pan for exactly 10 minutes, then carefully invert it onto a wire rack to cool down completely.

STEP 7: MAKE THE SNOWY FROSTING & ASSEMBLE

Whip the cream cheese and butter together until completely smooth. Gradually add the powdered sugar and coconut extract, whipping until a fluffy, spreadable frosting forms. Coat the cooled cake generously with the frosting. Immediately press the 150g of shredded coconut all over the top and sides of the frosting to create Tom Cruise’s signature winter wonderland look! Chill for 1 hour before slicing.