*NOT* THE TOM CRUISE COCONUT CAKE — 9 INCH, SINGLE BOX CAKE MIX, GHEE VERSION

This is NOT the Tom Cruise pound cake version. This is a more traditional style coconut cake.

 Ingredients (Volume + Grams)

White cake mix — 1 box (380 g)
Coconut pudding mix — 1 box (90 g)
Buttermilk — 1 cup (240 g)
Coconut milk — 1/2 cup (120 g)
Melted ghee — 1/2 cup (110 g)
Melted white chocolate — 1/2 cup (90 g) (already too sweet - skip next time)
Eggs — 3 large (150 g)
Coconut extract — 1 tsp (4 g)  Optional - we have not found a coconut extract we like yet, so, skipping it until we do!)
Sweetened shredded coconut, finely chopped — 1/2 cup (40 g) (Same, use unsweetened next time.)

Batter Weight
Total batter: 1,225 g about 1150 g
Per 9-inch pan: 612 g about 575 g

Instructions

1. Preheat oven to 350°F. Grease and line two 9-inch pans.
2. Combine cake mix and pudding mix.
3. Add buttermilk, coconut milk, melted ghee, melted white chocolate, eggs, and coconut extract.
4. Mix until smooth.
5. Fold in chopped sweetened coconut.
6. Weigh 612 g batter into each pan.
7. Bake 25–35 minutes; start checking at 25.
8. Doneness: center springs back, toothpick clean, edges slightly pull away.
9. Cool completely before frosting. 

Cream Cheese Frosting (Perfect for 9‑inch, 2‑layer cake)

Ingredients (Volume + Grams)

Cream cheese, softened — 8 oz

Unsalted butter, softened — 1/2 cup, 1 stick

Powdered sugar — 3 - 4 cups

Vanilla extract — 1 tsp → 4 g

Salt — pinch → <1 g

Instructions

1. Beat cream cheese and butter together until completely smooth and fluffy.
2. Add powdered sugar gradually, mixing on low until incorporated.
3. Add vanilla and salt.
4. Whip on medium‑high for 1–2 minutes until light and creamy.
5. Frost cooled cakes.
6. Press sweetened toasted coconut onto the sides and top.

 Toasted Coconut

2 cups coconut spread into sheet pan. 

Bake at 300 for 10 - 2- minutes. 

Watch closely, it will burn quickly.