This decadent coconut cake is Tom Cruise’s favorite Christmas present: get the recipe!

If you thought Hollywood itself was a classy and exclusive holiday, wait until you hear about the very small and curated “cake list” courtesy of true Christmas enthusiast, Tom Cruise. THE Mission Impossible Wonder Star, like clockwork, is sending out a series of coconut cakes, in the run-up to Christmas, to some of her favorite faces in the industry. Wondering how exclusive this little list is? Pretty. Those who have shared (read bragged) about receiving this coconut treat from Tom Cruise include Glen Powell, Mindy Kaling and Kirsten Dunst to name a few.

This coconut cake is Tom Cruise’s favorite Christmas present: make your own!

You may not make the cut, but here’s the perfect opportunity (and recipe) to start your own fresh, tropical-flavored Christmas tradition. So, if you’ve never made it, now is the time to try your hand at a homemade, creamy and delicious coconut cake.

Special Christmas coconut cake

Ingredients: Cake flour – 2.5 cups, baking powder – 2 teaspoons, baking soda – 1/2 teaspoon, salt – 1 teaspoon, softened unsalted butter – 3/4 cup, granulated sugar – 1 + 2/3 cup, egg whites at room temperature – 5, sour cream at room temperature – 1/2 cup, vanilla extracts – 2 teaspoons, coconut extract – 1 teaspoon, unsweetened coconut milk – 1 cup, sweetened grated coconut – 1 cup; For the buttercream – softened unsalted butter – 1 cup, softened whole cream cheese brick – 226 g, icing sugar – 5 cups, canned coconut milk – 2 tbsp, vanilla extract – 1/2 teaspoon, coconut extract – 1/2 teaspoon, salt – 1/8 teaspoon sweetened shredded coconut – 2 cups

Method: Preheat the oven to 177°C while you grease and line your cake tins with baking paper. Whisk together the cake flour, baking powder, baking soda and salt, then set aside. Beat together butter and sugar until smooth and creamy. Beat the egg whites, incorporating the sour cream, vanilla extract and coconut extract. The mixture will look curdled at this point, but keep going. To this add the dry ingredients and coconut milk. Mix then add the grated coconut. Expect a thick mixture when you pour it evenly into at least 3 cake pans. Bake for 21 to 23 minutes or until a toothpick inserted in the center comes out clean. For the frosting, beat the butter and cream cheese together until creamy. Then add the rest of the ingredients. If the frosting turns out to be too thick, add a little coconut milk; if it turns out to be too liquid, add a little icing sugar. If it’s too sweet, add a pinch of salt. Frost your cake stack with the frosting and sprinkle shredded coconut on the top and sides. Refrigerate for at least 20 minutes before slicing.

(recipe from Sally’s Baking Addiction)

What is your favorite Christmas treat?