A sweet and moist White Chocolate Coconut Cake, also known as Tom Cruise Cake, that combines flavors of coconut and white chocolate, topped with a creamy icing and toasted coconut.
1: Preheat oven to 350 degrees.
2: Melt one stick of butter and let it cool while you prepare the other ingredients. Set one stick of butter out to soften for frosting.
3: Spray or grease bundt pan heavily.
4: Finely chop one cup of white chocolate chips.
5: In a bowl, add the box cake mix and the box pudding mix (use coconut cream pudding mix if you can find it instead of vanilla) and whisk until combined.
6: In another mixing bowl, add 1/2 cups buttermilk, 1/2 cup of canned coconut milk, four eggs, 1 tsp coconut flavor, 1/2 tsp vanilla, and your cooled melted butter, then whisk.
7: With the mixer on low, add the wet ingredients into the dry. Slowly increase speed and beat on high for 1 full minute. Scrape the bowl down and beat until everything is incorporated.
8: Fold in 1/2 cup of shredded coconut and 1 cup of chopped white chocolate.
9: Pour into your prepared bundt pan and evenly spread out.
10: Bake for 40-45 minutes.
11: Remove the cake from the oven and let it cool completely in the bundt pan to room temperature.
12: Toast 1 cup of coconut on a sheet pan while oven is still hot. This only takes a few minutes, so keep an eye on it.
13: When the cake is cool (this could take around 2 hours), remove from pan and make the icing by creaming 1/2 stick of softened butter and 1 block of softened cream cheese together in a large mixing bowl.
14: Add powdered sugar one cup at a time and the salt. Once incorporated, add the vanilla and coconut flavor along with the half & half. Beat on high until fully mixed.
15: Ice the cake and top with toasted coconut.
