Tom Cruise Cake (White Chocolate Coconut Bunt Cake)

Tom Cruise Cake Recipe – Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake. Tom Cruise sends this cake to all of his A-List celebrity friends for Christmas. I can see why – it is AMAZING! Moist coconut pound cake with chunks of sweet white chocolate topped with homemade cream cheese frosting and toasted coconut. One bite and you will be blown away. A must for your next celebration or get-together!

White Chocolate Coconut Bundt Cake

Have you heard of the Tom Cruise Cake? It is a White Chocolate Coconut Bundt Cake from Doan’s Bakery that Tom Cruise sends as a gift to all his famous friends at Christmas. The cake is a moist coconut bundt cake with chunks of sweet white chocolate topped with a rich cream cheese frosting and toasted coconut flakes. I’ve been reading about this cake for years and finally decided to make a version at home. OMG! Let me tell you, this is the best coconut cake I’ve ever eaten! This is a super moist cake and is packed full of amazing coconut flavor! This cake is a must for coconut fans!

How to Make Tom Cruise’s Favorite Cake

This cake is very easy to make with only a few ingredients. Grease and flour a 15-cup bundt cake pan. Set aside. In the bowl of a stand mixer, beat butter, sugar, coconut extract, and vanilla extract. Beat at medium speed until light and fluffy. Add eggs to the mixer one at a time. Reduce the speed and add coconut cream pudding. Combine the dry ingredients in a medium bowl. Add the flour mixture alternately with the sour cream to the mixing bowl. Mix on low speed until fully combined. Stir in the finely chopped white chocolate. Spoon cake batter into the prepared pan and bake until a cake tester inserted into the center of the cake comes back clean. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely on a wire rack.

Place shredded coconut on a baking sheet and bake in the oven for a few minutes, until it starts to turn golden brown. In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer until light and fluffy. Spread the frosting over the top of the cake. Press toasted coconut into the frosting. 

Tips & Frequently Asked Questions

• Do not make the pudding. You are only going to use the dry mix.
  • I buy the coconut cream pudding at Walmart.
  • If you can’t find coconut cream pudding, you can substitute white chocolate pudding or vanilla pudding and increase the coconut extract in the batter.
• I used a 15-cup Bundt cake pan. If you do not have the larger bundt cake pan, you can make this cake in a tube pan.
  • If you make this in a 12-cup bundt pan, make sure to not overfill the pan. Leave at least 1½ to 2-inches unfilled. You may have leftover batter.
• I use a white chocolate bar. You can substitute an equal amount of white chocolate chips. 
• One cup of flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
• I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
• Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Delicious Coconut Bundt Cake Recipe Scratch

This cake has quickly become one of our favorite desserts. It is a coconut lovers dream! I took this delicious cake to a potluck and it received rave reviews. This cake is the perfect addition to any cookout, dinner party, or holiday meal. You must make this decadent cake ASAP!

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Tom Cruise Cake (White Chocolate Coconut Bundt Cake)

Author: Stephanie @ Plain Chicken

Yield: 12 people

Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Tom Cruise Cake Recipe – Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake. Tom Cruise sends this cake to all of his celebrity friends for Christmas. I can see why – it is AMAZING! Moist coconut pound cake with chunks of sweet white chocolate topped with homemade cream cheese frosting and toasted coconut. One bite and you will be blown away. A must for your next celebration or get-together!

Cake

• 3 cups all-purpose flour
• 1 (3.4-oz) package instant coconut cream pudding
• ½ tsp salt
• ¼ tsp baking soda
• 1½ cups butter, room temperature (3 sticks)
• 2¾ cup sugar
• 6 large eggs
• 2 tsp vanilla extract
• 1 Tbsp coconut extract
• 1 (8-oz) container sour cream
• 1 (4-oz) white chocolate bar, finely chopped

Cream Cheese Frosting

• 1/2 cup butter softened
• 1 (8-oz) package cream cheese
• 2 tsp vanilla extract
• 4 cups powdered sugar
• 1 (7-oz) package shredded coconut, toasted

Cake

• Preheat oven to 325ºF. Butter and flour a 15-cup Bundt pan. Set aside.

• Sift together the flour, coconut pudding mix, salt, and baking soda. Set aside.

• Cream together butter, sugar, vanilla, and coconut extract. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

• Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the finely chopped white chocolate by hand.

• Spoon batter into prepared pan and place in the oven.

• Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted into the center comes back clean.

• Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

Cream Cheese Frosting

• In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer until light and fluffy.

• Spread the frosting over the top of the cake. Press toasted coconut into the frosting. 

• Do not make the pudding. You are only going to use the dry mix.
  • I buy the coconut cream pudding at Walmart.
  • If you can’t find coconut cream pudding, you can substitute white chocolate pudding or vanilla pudding and increase the coconut extract in the batter.
• I used a 15-cup Bundt cake pan. If you do not have the larger bundt cake pan, you can make this cake in a tube pan.
  • If you make this in a 12-cup bundt pan, make sure to not overfill the pan. Leave at least 1½ to 2-inches unfilled. You may have leftover batter.
• I use a white chocolate bar. You can substitute an equal amount of white chocolate chips. 
• One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
• I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
• Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
• Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.

Steph