Tom Cruise Coconut Cake Recipe

The layers get brushed with cream of coconut while still warm, so they soak in extra moisture and coconut flavor the way a tres leches cake does, instead of relying on coconut extract alone. A tangy cream cheese frosting balances the sweetness of the soak, and a heavy coat of toasted flaked coconut on the outside adds crunch and nutty depth that plain sweetened coconut doesn't have.

Prep

45 min

Cook

26 min

Total

3 hr 15 min

Servings

12

Ingredients

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Instructions

1. 1Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottom of each with a parchment paper round.
2. 2Whisk together the cake flour, baking powder, and salt in a medium bowl; set aside.
3. 3Beat the butter and granulated sugar with an electric mixer on medium-high speed for 3-4 minutes, until pale and fluffy.
4. 4Add the egg whites in two additions, beating well after each, then mix in the vanilla and coconut extracts.
5. 5In a measuring cup, stir together the coconut milk and buttermilk.
6. 6With the mixer on low, add the flour mixture in three additions alternating with the coconut milk mixture in two additions, beginning and ending with the flour. Mix just until no streaks remain.
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7. 7Divide the batter evenly among the prepared pans (about 2 1/4 cups per pan) and smooth the tops with an offset spatula.
8. 8Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
9. 9Cool the cakes in the pans for 10 minutes, then turn out onto wire racks. While each layer is still warm, poke it all over with a skewer and brush with about 1/3 cup of the cream of coconut. Let cool completely, at least 1 hour.
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10. 10Make the frosting: beat the cream cheese and the butter for frosting together until smooth, about 2 minutes. Beat in the remaining 1/4 cup cream of coconut and 1 teaspoon vanilla, then gradually add the powdered sugar, beating until light and spreadable.
11. 11Level the cooled cake layers with a serrated knife if they've domed. Stack the layers with frosting in between, then spread a thin crumb coat over the top and sides. Chill for 20 minutes.
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12. 12Cover the chilled cake with a final, thicker layer of frosting, smoothing the sides and top.
13. 13Press the toasted coconut onto the sides and top by hand, working in small handfuls so it sticks evenly. Chill the finished cake for at least 1 hour before slicing so the layers set.

Tips & variations

• Cream of coconut (sold as Coco Lopez or similar, often in the cocktail mixer aisle) is thick and heavily sweetened; it is not the same product as canned coconut milk, and the two aren't interchangeable in this recipe.
• Toast the flaked coconut in a dry skillet over medium-low heat, stirring constantly, until golden, about 3-5 minutes; it goes from toasted to burnt quickly once it starts to color.
• For a taller presentation, split each of the three layers in half horizontally for six thin layers, adding an extra 1/2 cup of frosting to cover the additional layers.
• Shake the can of coconut milk well or stir it before measuring, since the cream separates and rises to the top in the can.

Storage & reheating

Store the frosted cake covered in the refrigerator for up to 5 days, since the cream cheese frosting is perishable at room temperature. Let slices sit out for 20-30 minutes before serving so the frosting softens. The un-frosted, soaked layers can be wrapped tightly in plastic and frozen for up to 2 months; thaw overnight in the refrigerator before frosting.

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