Copycat Tom Cruise White Chocolate Coconut Bundt Cake

cakebycourtney.com

Heather Kay

subheading: FOR THE COCONUT CAKE:

3 cups (360 g) all-purpose flour

2 teaspoons (8 g) baking powder

1 teaspoon (6 g) salt

½ cup (125 g) canned coconut milk, mixed before measuring

½ cup (120 g) buttermilk, at room temperature

1 tablespoon (16 g) coconut emulsion or extract

1 ¾ cups (350 g) granulated sugar

1 cup (226 g) unsalted butter, at room temperature

4 ounces white chocolate, melted

3 eggs, at room temperature

2 egg whites, at room temperature

subheading: FOR THE COCONUT BUTTERCREAM:

½ cup (113 g) unsalted butter, slightly cold

4 ounces cream cheese

2 ½ cups (312.5 g) powdered sugar, measured then sifted

1 teaspoon (5.3 g) coconut emulsion

Pinch of salt

subheading: GARNISH:

1 cup (95 g) sweetened shredded coconut

1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi

1 cup toffee baking bits

Directions at cakebycourtney.com

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