tom cruise coconut cake recipe

Written ByJenny Smyth Posted on
tom cruise coconut cake recipe
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The Best tom cruise coconut cake recipe

I have been making this Tom Cruise coconut cake recipe for years and it is a staple in my home. The cake is incredibly moist with a rich coconut flavor that everyone loves. My kids ask for it every birthday and it always gets rave reviews at family gatherings.

It is a simple recipe that uses basic ingredients but the result is a showstopper dessert. This cake is perfect for any occasion from a casual Sunday dinner to a holiday party. The combination of coconut milk and shredded coconut gives it a tropical taste that feels like a vacation.

I love that it is not overly sweet so you can enjoy a slice without feeling weighed down. The texture is light and fluffy with a tender crumb that melts in your mouth. One of the best things about this recipe is how easy it is to make.

You do not need any special equipment just a mixing bowl and a cake pan. The key technique is to cream the butter and sugar until light and fluffy which takes about 3 minutes. This step ensures the cake rises properly and stays soft.

I also recommend using full fat coconut milk for the best flavor and moisture. There are some health benefits to this cake as well. Coconut is a good source of healthy fats and fiber which can help with digestion.

It also contains manganese which is important for bone health. While this is a treat and not an everyday food I feel better knowing it has some nutritional value. My family enjoys it so much that I often make two cakes at once because one is never enough.

Tom Cruise Coconut Cake

Tom Cruise Coconut Cake

4.8 from 948 votes

A moist and fluffy coconut cake inspired by the recipe Tom Cruise famously gifts to friends. This version uses coconut milk and shredded coconut for a rich tropical flavor that is perfect for any celebration.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup full fat coconut milk
1 cup shredded sweetened coconut

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla extract
1 cup shredded sweetened coconut for topping

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease two 9 inch round cake pans and line the bottoms with parchment paper.
3This ensures the cakes release easily without sticking.
4In a medium bowl whisk together the flour, baking powder, and salt.
5Set this dry mixture aside for later.
6In a large bowl beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
7The mixture should look pale and airy.
8Add the eggs one at a time, beating well after each addition.
9Stir in the vanilla extract.
10Then add the flour mixture in three parts alternating with the coconut milk, starting and ending with the flour.
11Mix just until combined, being careful not to overmix.
12Fold in the shredded coconut with a spatula.
13Divide the batter evenly between the prepared pans.
14Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
15The tops should be golden brown and spring back when lightly touched.
16Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
17While the cakes cool make the frosting.
18Beat the softened butter with an electric mixer until creamy.
19Gradually add the powdered sugar one cup at a time, beating on low speed.
20Add the coconut milk and vanilla extract and beat on medium speed until smooth and fluffy, about 2 minutes.
21Place one cake layer on a serving plate and spread a generous amount of frosting on top.
22Place the second layer on top and frost the entire cake with the remaining frosting.
23Press the shredded coconut onto the sides and top of the cake for a beautiful finish.
24Refrigerate for 30 minutes before slicing to set the frosting.

🔧Equipment

9 inch round cake pans (2)
Electric mixer
Mixing bowls
Wire cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For a dairy free version use vegan butter and ensure your coconut milk is full fat. Toast the shredded coconut for extra flavor. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Tom Cruise Coconut Cake Works

This Tom Cruise coconut cake is always a hit at my house and I am sure it will be at yours too. The cake stays moist for days if stored properly in an airtight container at room temperature.

To reheat a slice just microwave it for 10 seconds to bring back that fresh from the oven feel. I love serving this cake with a scoop of vanilla ice cream or a cup of hot coffee.

It is perfect for birthdays, holidays, or just because. The coconut flavor is not overpowering so even people who are not big coconut fans enjoy it.

Make this cake for your next gathering and watch it disappear.

❓ Frequently Asked Questions About Tom Cruise Coconut Cake

1. What makes this the Tom Cruise coconut cake recipe?

This recipe is inspired by the cake Tom Cruise is known to give as gifts to friends and colleagues. It is a dense moist coconut cake with a rich buttercream frosting and shredded coconut coating. Many sources say he orders it from a specific bakery but this homemade version captures the same flavors.

2. Can I use light coconut milk instead of full fat?

I recommend using full fat coconut milk for the best texture and flavor. Light coconut milk has more water and less fat which can make the cake less moist. If you only have light coconut milk you can add an extra tablespoon of butter to compensate.

3. How do I store this coconut cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate you can refrigerate it but let it come to room temperature before serving. The cake also freezes well for up to 2 months if wrapped tightly in plastic wrap and foil.

4. Can I make this cake gluten free?

Yes you can substitute the all purpose flour with a gluten free flour blend that includes xanthan gum. The texture may be slightly denser but it will still taste delicious. Make sure to check that your baking powder is gluten free as well.

5. Why did my cake turn out dry?

A dry cake usually means it was overbaked or the ingredients were not measured correctly. Make sure to check the cake at 28 minutes and use a toothpick test. Also be precise with your flour measurement by spooning it into the cup and leveling it off. Using room temperature eggs and butter also helps keep the cake moist.

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