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Tom Cruise Coconut Cake

A tropical and fluffy coconut cake that’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 4 large eggs
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut toasted
Frosting
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In another bowl, cream the softened butter until light and fluffy.
  5. Beat in the eggs one at a time, then add the coconut milk and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, blending until just combined.
  7. Gently fold in the toasted shredded coconut.
  8. Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
  9. Cool the cakes completely before frosting.
  10. For the frosting, beat together the butter, powdered sugar, coconut milk, and vanilla until smooth.
  11. Frost the cooled cakes and serve.

Notes

Serve with a scoop of vanilla ice cream for an extra treat.