Xuenou > Celebrity > This $125 Cake Is Trending Because Apparently Tom Cruise Sends One To His Closest Friends Every Christmas, So I DIY’d It And Here Are My Thoughts
This 5 Cake Is Trending Because Apparently Tom Cruise Sends One To His Closest Friends Every Christmas, So I DIY’d It And Here Are My Thoughts
This $125 Cake Is Trending Because Apparently Tom Cruise Sends One To His Closest Friends Every Christmas, So I DIY'd It And Here Are My Thoughts,This cake is every coconut lover's dream.

This $125 Cake Is Trending Because Apparently Tom Cruise Sends One To His Closest Friends Every Christmas, So I DIY’d It And Here Are My Thoughts

So, apparently, Tom Cruise gifts a certain coconut cake to his friends every year for the holidays, and it costs a pretty penny.


Jen Adams

So without further ado, here’s how it all went:

First things first, I preheated my oven to 350º. Then, I started on the batter. I measured 3 cups of cake flour — which I’ve come to learn is different from all-purpose flour — and placed it into a large bowl. I then added 1½ teaspoons baking powder, ¾ teaspoon salt, and ⅛ teaspoon ground nutmeg and set the bowl aside.

Jen Adams

In another bowl, I whisked ½ cup of unsalted butter and 1 ½ cups of white sugar.

Jen Adams

Ideally, you’ll use a mixer for this part, but I couldn’t find mine, so the hand whisk had to do.

Jen Adams

After the sugar and butter were combined, I added two eggs, mixing each one at a time.

Jen Adams

I then added two egg whites, 1 tablespoon of vanilla extract, and ½ teaspoon almond extract, and then gave that all a good stir.

Jen Adams

After adding the extracts, I poured in a 13.5-ounce can of full fat unsweetened coconut milk and then followed that with1¼ cups of sour cream.

Jen Adams

By this point, my bowl was almost overflowing with cake batter, but the show had to go on. I added half of the flour mixture from earlier and mixed, repeating the process until the batter was smooth and cohesive.

Jen Adams

Finally, I folded in a cup of white chocolate chips and a cup of coconut shreds.

Jen Adams

At last, the batter was done, so I poured it into a greased Bundt cake pan.

Jen Adams

I plopped her into the oven and set a timer for 60 minutes.

Jen Adams

In the meantime, I worked on the frosting. In a pan set to medium-low heat, I toasted 2 cups of coconut shreds until they were a light golden brown and then poured it into a bowl.

Jen Adams

In another bowl, I whisked ¼ cup of unsalted butter, an 8-ounce package of cream cheese, 1 teaspoon of vanilla extract, and a pinch of salt. Once the mixture came together, I added 2½ cups of powdered sugar and stirred, followed by 2 tablespoons of heavy cream.

Jen Adams

After 60 minutes in the oven, I used a toothpick to make sure it was completely done on the inside and took the cake out of its pan. I let it cool for about 30 minutes on a wire rack.

Jen Adams

Once the cake was completely cooled, I covered it in a generous amount of frosting and coconut shreds. It smelled incredible.

Jen Adams

At last, I cut myself a slice and dug in.

Jen Adams

All I have to say is, WOW. I honestly think this is one of the best things I’ve ever made. (I mean, I would sure hope so, since this entire process took around three hours.)

Jen Adams

The cake itself was SO moist and buttery, it honestly would’ve been good on its own, sans frosting. However, I am glad that the cake had something on it, because this cream cheese frosting was perfectly sweet and only enhanced the flavor of the cake even more. The toasted coconut was the cherry on top and added great texture to the soft cake.

Jen Adams

So like, yes, the cake was amazing. I loved it and I could see myself making it again on a day that I have a lot of free time. Although, I don’t think I’d pay $125 for it, unless I was a b*llionaire or something.

Do you have a go-to holiday cake or dessert? Let me know in the comments!