Name: Irresistible Tom Cruise Coconut Cake Recipe
Prep time: 15 min
Cook time: PT-491238H33M54S
Total time: PT-491238H33M54S
Cuisine: American
Ingredients: 1 ½ cups coconut flour, finely sifted; 1 cup granulated sugar; 1 tsp baking powder; 4 large eggs; ½ cup unsalted butter, room temperature; 1 cup whole milk (or coconut milk); 2 tsp vanilla extract; 1 cup shredded coconut (sweetened or unsweetened)

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Introduction

This Irresistible Tom Cruise Coconut Cake is a moist, flavorful treat packed with the rich taste of coconut. Perfect for any occasion, it combines the light texture of coconut flour with a tender crumb that’s sure to impress.

A two-layer round cake is shown with a thick, white creamy filling between the layers and covered in a similar white creamy frosting all over. The frosting is topped with shredded coconut flakes, which also surround the base of the cake. A slice is removed from the cake, revealing light golden-yellow sponge inside. The cake sits on a white plate with a thin gold rim, placed on a white marbled surface. A fork rests on the plate beside the cake, and there is soft natural light coming from a nearby window. In the background, a blurred plant in a white pot is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups coconut flour, finely sifted
1 cup granulated sugar
1 tsp baking powder
4 large eggs
½ cup unsalted butter, room temperature
1 cup whole milk (or coconut milk)
2 tsp vanilla extract
1 cup shredded coconut (sweetened or unsweetened)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
Step 2: In a mixing bowl, combine coconut flour, sugar, and baking powder; whisk until well blended.
Step 3: In another bowl, beat together eggs, melted butter, milk (or coconut milk), and vanilla extract until frothy.
Step 4: Gradually pour the wet mixture into the dry ingredients while gently stirring until just combined.
Step 5: Fold in the shredded coconut evenly into the batter.
Step 6: Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
Step 7: Allow to cool before frosting with whipped cream or additional shredded coconut.

Tips & Variations

For a richer flavor, substitute the whole milk with coconut milk and add a handful of toasted coconut flakes on top after frosting.
Use sweetened shredded coconut for extra sweetness, or unsweetened if you prefer a less sugary cake.
Make sure to sift the coconut flour well to avoid clumps and achieve a light texture.

Storage

Store the cake wrapped tightly in the refrigerator for up to 3 days. To keep it fresh longer, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator before serving and reheat slightly if desired.

How to Serve

The image shows a two-layer round cake on a white plate with a thin gold rim. The cake has two yellowish sponge cake layers separated by a thick layer of white cream frosting in the middle. The entire outside of the cake is covered with white frosting and sprinkled with shredded white coconut flakes, giving it a textured look. A slice is cut out, revealing the cake’s inside layers. The plate is placed on a white marbled surface with sunlight coming in from a window in the background. A fork rests on the plate next to the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of coconut flour?

Coconut flour has unique absorbent properties, so substituting with other flours will affect the texture and moisture. Almond flour or a gluten-free blend could work but expect adjustments to liquid quantities.

Is it necessary to use two pans?

Using two 9-inch pans helps the cake bake evenly and creates layers for frosting. If you only have one pan, increase the baking time and check for doneness with a toothpick regularly.