Tom Cruise Cake

Prepare: Gather all your ingredients and tools (5 minutes).

Prep the Oven & Pan: Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan to ensure the cake releases easily (10 minutes).

Dry Ingredients: In a large bowl, whisk together the cake flour, salt, and baking powder. Set aside (2 minutes).

Cream the Butter and Sugar: In a separate large bowl, use an electric mixer to beat the sugar and softened butter together until light and fluffy. This should take about 5 minutes on medium speed.

Incorporate Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, almond extract, and sour cream. Beat until just combined (3 minutes).

Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the shredded coconut and white chocolate chips (5 minutes).

Bake: Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour and 25 minutes (85 minutes).

Cool: Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely, which will take about 2 hours (140 minutes).

Make the Frosting: In a medium bowl, combine the cream cheese, softened butter, vanilla extract, coconut extract, and a pinch of salt. Beat with an electric mixer until smooth. Gradually add the powdered sugar, mixing slowly until incorporated. Add the heavy cream and beat until the frosting is light and fluffy (5 minutes).

Frost and Decorate: Once the cake is completely cool, frost the top and sides with the cream cheese frosting. Gently press sweetened shredded coconut evenly around the outside of the cake to create a beautiful, textured finish (10 minutes).