Irresistible Tom Cruise Coconut Cake Recipe
This Irresistible Tom Cruise Coconut Cake is a moist, flavorful treat made with coconut flour and shredded coconut for extra texture. Perfectly sweetened and lightly spiced with vanilla, this cake is easy to bake and delivers a tropical delight that’s sure to impress your friends and family.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 ½ cups coconut flour, finely sifted
- 1 cup granulated sugar
- 1 tsp baking powder
Wet Ingredients
- 4 large eggs
- ½ cup unsalted butter, room temperature
- 1 cup whole milk (or coconut milk)
- 2 tsp vanilla extract
Additional
- 1 cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the sifted coconut flour, granulated sugar, and baking powder. Whisk these together until they are well blended and airy.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with the melted butter, milk (or coconut milk), and vanilla extract until the mixture becomes frothy and smooth.
- Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the texture light.
- Add Shredded Coconut: Fold in the shredded coconut evenly throughout the batter for texture and flavor enhancement.
- Bake the Cake: Divide the batter evenly between the two prepared baking pans. Bake for 25-30 minutes, or until the cakes turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cakes to cool completely before frosting with whipped cream or additional shredded coconut to finish.
Notes
- Use either whole milk or coconut milk to enhance the coconut flavor.
- Make sure to sift the coconut flour to prevent lumps in the batter.
- For a richer taste, melt the butter before adding to the wet ingredients.
- Frost the cake with whipped cream or cream cheese frosting for best results.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Keywords: coconut cake, gluten free cake, coconut flour cake, tropical dessert, moist coconut cake
