Re-Creating The $125 Cake Tom Cruise Gives His Friends

So, apparently, Tom Cruise presents a sure coconut cake to his buddies yearly for the vacations, and it prices a reasonably penny.

In actor Brooke Shields’ lately launched documentary Pretty Baby: Brooke Shields, it was revealed that Tom Cruise has a convention of mailing a white chocolate coconut Bundt cake to his friends yearly. According to People, the cake is offered at Doan’s Bakery in Los Angeles, and it retails for $125.95.

I used to be positively curious in regards to the cake, as a result of properly, with that price ticket, it must be fairly darn good. But since I do not dwell in Los Angeles or have the funds to purchase one for myself, I made a decision to make it and adopted this dupe recipe from AllRecipes.

First issues first, I preheated my oven to 350º. Then, I began on the batter. I measured 3 cups of cake flour — which I’ve come to study is completely different from all-purpose flour — and positioned it into a big bowl. I then added 1½ teaspoons baking powder, ¾ teaspoon salt, and ⅛ teaspoon floor nutmeg and set the bowl apart.

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

Ideally, you will use a mixer for this half, however I could not discover mine, so the hand whisk needed to do.

After the sugar and butter had been mixed, I added two eggs, mixing every one after the other.

I then added two egg whites, 1 tablespoon of vanilla extract, and ½ teaspoon almond extract, after which gave that every one a great stir.

After including the extracts, I poured in a 13.5-ounce can of full fats unsweetened coconut milk after which adopted that with1¼ cups of bitter cream.

By this level, my bowl was nearly overflowing with cake batter, however the present needed to go on. I added half of the flour combination from earlier and blended, repeating the method till the batter was clean and cohesive.

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

At final, the batter was completed, so I poured it right into a greased Bundt cake pan.

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

In the meantime, I labored on the frosting. In a pan set to medium-low warmth, I toasted 2 cups of coconut shreds till they had been a light-weight golden brown after which poured it right into a bowl.

In one other bowl, I whisked ¼ cup of unsalted butter, an 8-ounce package deal of cream cheese, 1 teaspoon of vanilla extract, and a pinch of salt. Once the combination got here collectively, I added 2½ cups of powdered sugar and stirred, adopted by 2 tablespoons of heavy cream.

After 60 minutes within the oven, I used a toothpick to verify it was fully completed on the within and took the cake out of its pan. I let it cool for about half-hour on a wire rack.

Once the cake was fully cooled, I lined it in a beneficiant quantity of frosting and coconut shreds. It smelled unbelievable.

At final, I lower myself a slice and dug in.

All I’ve to say is, WOW. I actually suppose this is likely one of the greatest issues I’ve ever made. (I imply, I’d certain hope so, since this whole course of took round three hours.)

The cake itself was SO moist and buttery, it actually would’ve been good by itself, sans frosting. However, I’m glad that the cake had one thing on it, as a result of this cream cheese frosting was completely candy and solely enhanced the flavour of the cake much more. The toasted coconut was the cherry on high and added nice texture to the smooth cake.