White Chocolate Coconut Bundt Cake
This Tom Cruise coconut cake dupe is as good as the original (if not better!). It's moist, chocolatey and covered in shaggy coconut.
Ingredients
- 1 tbsp unsalted butter softened
- 1½ tsp all-purpose flour
Cake
- 1 cup unsweetened medium coconut
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 3 eggs
- 2 egg whites
- 1½ tsp vanilla
- ¾ tsp coconut extract
- ¾ cup chopped white chocolate melted
- 2¾ cups all-purpose flour spooned and levelled
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- ¾ cup coconut milk
Cream Cheese Buttercream
- ½ cup cool unsalted butter softened
- ½ cup cream cheese softened
- 1¾ cups icing sugar sifted
- ½ tsp kosher salt
- ¼ tsp coconut extract
- 1½ cups sweetened shredded coconut
Instructions
- Preheat oven to 325°F. Blend butter with flour to form paste; brush all over inside of 10-cup Bundt pan.
- Toast unsweetened coconut in oven until golden, 3 to 4 minutes; set aside.
- Using stand mixer on medium, beat butter with sugar until light and creamy, 3 to 4 minutes. Beat in eggs 1 at a time; beat in egg whites, then vanilla and coconut extract. Beat in melted chocolate.
- In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with coconut milk, making 3 additions of dry ingredients and 2 of coconut milk. Fold in toasted coconut.
- Scrape into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, 55 to 60 minutes. Let cool in pan on a rack for 20 minutes. Invert onto rack; remove pan and let cool completely. Transfer cake to cake plate.
- Using stand mixer fitted with paddle attachment, beat butter and cream cheese on medium until light, about 2 minutes. Scrape bottom and side. With mixer on low, gradually add icing sugar ½ cup at a time. Beat in salt and coconut extract on medium until very light and almost doubled in volume, about 3 minutes.
- Spread on cooled cake and cover with sweetened coconut.