Tom Cruise Coconut Cake Copycat

Step 1: Preheat oven to 350 degrees.

Step 2: Melt one stick of butter and let it cool while you prepare the other ingredients.

Step 3: Spray every inch of your bundt pan with non-stick spray.

Step 4: Measure out one cup of white chocolate chips and finely chop.

Step 5: You can also use a food processor to speed up the process. (I would add coconut at very last to be finer)

Step 6: Process until they are tiny crumbles.

Step 7: To a bowl on a stand mixer, with the whisk attachment add the box cake mix, salt and the box pudding mix. Whisk until combined.

Step 8: To another bowl add buttermilk, canned coconut milk, four eggs, coconut flavor, vanilla, and your cooled melted butter.

Step 9: Whisk with the mixer on low.

Step 10: Add the wet ingredients into the dry.

Step 11: Slowly increase speed until you’re on high.

Step 12: Allow the batter to get beaten on high for 1 full minute.

Step 13: Scrape the bowl down and beat until everything is incorporated.

Step 14: Fold in the 1/2 cup of sweetened shredded coconut and white chocolate.

Step 15: Pour into your prepared Bundt pan and evenly spread out.

Step 16: Bake for 40-43 minutes.

Step 17: If your oven cooks faster or is small (double oven) check with a toothpick at 35 minutes.

Step 18: If it comes out without batter on it, it’s done.

Step 19: While the cake bakes, toast 1 cup of the shredded coconut over medium heat.

Step 20: Stirring almost constantly once it starts to get color. Remove once about half the coconut is a light golden brown.

Step 21: Remove any shreds that get fully brown.

Step 22: Remove the cake from the oven and let it cool completely in the Bundt pan to room temperature. This should take hours.

Step 23: While the cake cools, make the icing.

Step 24: In a bowl of stand mixer fitted with a whisk attachment cream together your butter and cream cheese.

Step 25: Add the salt and powdered sugar one cup at a time.

Step 26: Once incorporated add the vanilla and coconut flavor along with the half & half.

Step 27: Beat on high until fully mixed.

Step 28: Ice the cake and top with the 1 cup of toasted coconut.

Step 29: Store in an airtight container.