RECIPE: THE FAMOUS TOM CRUISE WHITE CHOCOLATE COCONUT CAKE RECIPE

While I have never been the recipient of the famous coconut cake Tom Cruise sends to his friends for Christmas, I had one of the famous Cruise cakes from Doan’s Bakery in California a few years ago and wanted to recreate it. You can buy it online for $129 but if you did not make $30 million on your last movie, this might be the better option.

First of all, the famous Cruise cake is made in a bundt pan. Most Southern coconut cakes are towering layer cakes. The bundt cake is much easier, especially if you will have to transport the cake. And be certain to use a large (12-cup) bundt pan. After a bit of trial and error, this is the recipe that most closely resembles the Cruise one.

THE FAMOUS ‘TOM CRUISE’ WHITE CHOCOLATE COCONUT CAKE

1 1/2 sticks unsalted butter, room temperature

1/4 cup vegetable oil

2 cups granulated sugar

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup canned coconut milk

3/4 cup whole buttermilk

2 teaspoons pure coconut extract

1 teaspoon pure vanilla extract

I cup white chocolate, chopped fine

3 whole large eggs plus 2 egg whites, room temperature

FROSTING

1 stick unsalted butter, room temperature

4 ounces cream cheese, room temperature

Pinch salt

1 teaspoon fresh lemon juice

1/4 cup canned coconut milk, plus more if you need to thin the frosting

3 cups Confectioners sugar

1/2 teaspoon coconut extract

1/2 teaspoon vanilla. extract

2 cups sweetened shredded coconut for garnish

DIRECTIONS:
Be sure to prepare all of the ingredients before you begin to make the cake. Set out the butter at least 2 hours prior to beginning.

Preheat oven to 325 F.

For the Cake:

Butter and lightly flour a large (12-cup) bundt pan. Set aside.

In a large bowl, sift together the flour, salt and baking powder. Set aside.

In a small bowl, stir together the buttermilk, coconut milk, coconut extract, and vanilla extract. Set aside.

Using the paddle attachment of a stand mixer, beat the butter, oil, and sugar on medium speed until light and fluffy; about 3 minutes.

Reduce the speed to low and add the eggs and egg whites, one at a time until incorporated. Scrape down the sides of the bowl and beat for 2 more minutes on high speed.

Reduce the speed to low and add the dry ingredients, alternating with the milk mixture in 3 additions just until combined. Remove from the stand and fold in the chopped white chocolate.

Pour the batter into the prepared pan. Bake for 55 minutes or until a skewer inserted into the center comes out clean.

Cool the cake in the pan for 20 minutes. Then invert and remove from the pan and cool on a baking rack. Make certain the cake is completely cool before frosting.

For the Frosting:

Using a stand mixer with a whisk attachment, beat together the butter, cream cheese, coconut extract and vanilla extract on medium speed until pale and fluffy, about 3 minutes.

On the lowest speed, add half of the Confectioners sugar. Alternate with half of the coconut milk and repeat. Add the lemon juice and salt. Beat on medium high for 1 minute. If the frosting is too thick, add a little more coconut milk. If it is too thin, beat in a bit more Confectioners sugar until you reach the desired consistency.

When the cake is fully cooled, cover in frosting and then garnish the entire cake with shredded coconut. TIP: if it is a hot day, you might chill the cake for 10-15 minutes before slicing.

EASY ENTERTAINING: HOW TO MAKE A DEVILED EGG BAR

I love to set up interactive stations for easy entertaining. A self-serve DIY bar offers guests lots of options and encourages conversation, too. In my book, that is a win-win. For Easter brunch (or any brunch for that matter) a DIY Deviled Egg Bar is nothing but easy, yummy fun and with a price tag under ten cents per serving, deviled eggs are super affordable.

THE HOW-TO:

Make your deviled eggs. I'd suggest making a pretty basic recipe since your guests will be adding toppings and piling on lots of flavor. Try my classic deviled egg recipe... and learn all about the best way to hard-boil eggs here.

How to build a deviled egg bar with toppings. Photo: Arden Photography Location: The Sonnet House, Leeds, Alabama

Assemble the eggs on a variety of different plates, egg dishes, and platters. Arrange the platters at different heights. Put the toppings in small dishes, jars, or bowls in groups. I like to get a bowl and fill it with ice and arrange bowls filled with toppings that are best kept chilled.  

Offer guests a menu of different combinations: BBQ, Asian, etc, to help them craft their eggs.

Deviled eggs with assorted toppings. Photo: Arden Photography

SUGGESTED TOPPINGS: Use as many or as few as you like based on your budget and the amount of room you have.

• Herbs: Fresh Dill, Thyme, Tarragon, Chives, Italian parsley, or cilantro; finely chopped
• Scallions, finely chopped
• Capers
• Spicy pickle relish
• Pickled okra slices
• Roasted red peppers, diced
• Jalapeno peppers, diced
• Green olives, sliced
• Toasted pecans, chopped
• Bacon crumbles
• Goat cheese crumbles
• Shredded cheddar cheese
• Fresh horseradish
• Country ham, sliced ultra thin and cut into small pieces
• BBQ (beef or pork, shredded)
• Smoked salmon (thin sliced)
• Fresh lump crabmeat (cooked)
• Cooked baby shrimp
• Caviar (if you have the budget)
• Sour cream, creme fraiche or Greek yogurt
• Fig preserves
• Chutney
• Hot sauce
• BBQ sauce
• Salt
• Pepper
• Paprika

RECIPE: LEMON RICOTTA POUND CAKE

Always being on the road or in someone else's kitchen, you would think I'd make sure I had everything I needed BEFORE I started cooking. I planned to make my Mom's pound cake recipe and was already in the middle of creaming the butter when I discovered the cream cheese was waaay past the expiration date. I did however, have some perfectly good ricotta cheese in the fridge so I ended up with this Lemon Ricotta Pound Cake. So moist yet a bit fluffy and very, very good. This will never replace my Mom's pound cake but I gotta tell you, it is the perfect shower, party, or afternoon tea cake. It is a lot better than that Lemon Pound Cake you get at Starbucks! Put it on your list to try.

A baking mistake sometimes results in something really good. Try this Lemon Ricotta Pound Cake recipe. Moist yet fluffy. Really easy. Really good.

LEMON RICOTTA POUND CAKE

Cook Time: 1 hour 20 minutes or until a wooden skewer comes out clean

INGREDIENTS

3 sticks butter, room temperature

1 1/2 cups whole milk ricotta cheese, room temperature

3 cups granulated sugar

2 teaspoons lemon zest

juice of one lemon (about 1/4 cup)

4 whole eggs, room temperature

2 egg whites, room temperature

3 cups all-purpose flour

1/2 tsp pure vanilla extract

1 1/2 tsp lemon extract

1/8 tsp salt

LEMON GLAZE

Juice of 1 lemon

1 1/2 cups Confectioners' sugar (plus more if desired)

DIRECTIONS:

Preheat oven to 300 degrees F. Prep two 9 x 5 loaf pans; grease and flour or spray all sides with Baker's Joy.

In the bowl of your mixer, beat the butter at medium speed until creamy. Add the ricotta and beat until combined. Then add the sugar, a little at a time. Cream the butter and sugar until light and fluffy. Next, add the lemon zest and the eggs, one at a time, beating until they are combined. Add the egg whites and beat until they are just incorporated. Turn the speed on the mixer down. Add the lemon juice. Combine the salt and the flour; adding a little at a time to the mixer until it is blended. Add the vanilla and lemon extracts.

Pour into the prepared pans. Place on a baking sheet and place on center rack of your oven. Bake for 1 hour 20 to 1 hour 30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool until just slightly warm before icing.

For the glaze, combine the lemon juice and Confectioners' sugar and whisk; the glaze should be thick and creamy and not too stiff. You should be able to pour it. Add more lemon juice or sugar as necessary to achieve the pourable consistency.

Using a toothpick, poke a few holes into the top of the cake. Pour onto the top of the cake and spread. Allow to cool. Add a second layer if you want a thick glaze.

Serve with berries, whipped cream or any of your favorites.