Tom Cruise Coconut Cake Recipe (Doan’s Copycat)
This Tom Cruise coconut cake recipe recreates the famous holiday gift as a moist white chocolate coconut Bundt cake with rich cream cheese frosting and a generous coating of toasted coconut. Sour cream keeps the crumb tender, coconut extract strengthens the tropical flavor, and chopped white chocolate creates sweet pockets throughout every slice.
The original cake associated with Tom Cruise is sold by Doan’s Bakery. This homemade version is an independently developed copycat inspired by the cake’s publicly described flavors; it is not the bakery’s official formula and is not affiliated with or endorsed by Tom Cruise, Doan’s Bakery, or Goldbelly.
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What Is the Tom Cruise Coconut Cake Recipe?
The “Tom Cruise cake” is a white chocolate coconut Bundt cake the actor reportedly sends as a holiday gift. The original comes from Doan’s Bakery in Woodland Hills, California, and is available through its official Goldbelly listing when in stock.
It is known for a moist coconut crumb, white chocolate, cream cheese frosting, and shredded coconut. This Tom Cruise coconut cake recipe recreates that flavor profile for a home kitchen.
Why This Tom Cruise Coconut Cake Recipe Works
- Sour cream adds moisture: It keeps the Bundt cake tender without making the batter runny.
- Coconut flavor is layered: Shredded coconut and coconut extract give more depth than either ingredient alone.
- White chocolate adds richness: Small pieces melt into sweet pockets without turning the entire batter into chocolate cake.
- A lower oven temperature helps: Baking at 325°F gives the center time to cook before the exterior becomes too dark.
- Cream cheese frosting balances the cake: Its slight tang prevents the white chocolate and coconut from tasting overly sweet.
If you enjoy working with decorative pans, my mini Bundt cake recipes include more preparation, baking, and release tips.
Ingredients for the Tom Cruise Coconut Cake Recipe
The complete measurements are in the recipe card below. These ingredients have the greatest effect on the result.
Sour Cream
Use full-fat sour cream at room temperature. It adds moisture, creates a fine crumb, and provides acidity for the baking soda. Low-fat sour cream may change the texture.
Coconut Extract
Coconut extract adds clear flavor without extra liquid. Coconut emulsion may be stronger, so adjust it only after testing your brand.
White Chocolate
Use finely chopped white chocolate or good-quality chips. Toss the small pieces with a spoonful of the measured flour before folding them into the batter to distribute them evenly.
Shredded Coconut
Sweetened coconut adds moisture and texture. Toast the coconut used outside for deeper flavor. For another coconut dessert, try my coconut pie with cream of coconut.
How to Make the Tom Cruise Coconut Cake Recipe
1. Prepare the Bundt Pan
Coat every groove of a 10- to 12-cup Bundt pan with baking spray containing flour. Brush any missed areas, especially around the center tube.
2. Combine the Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt. Toss the white chocolate with one tablespoon of this mixture.
3. Cream the Butter and Sugar
Beat softened butter and sugar for 3–4 minutes until pale and fluffy. This adds air that helps the heavy batter rise.
4. Add the Eggs and Flavoring
Beat in the eggs one at a time. Add the vanilla and coconut extract, then scrape the bowl.
5. Alternate Dry Ingredients and Sour Cream
Add one-third of the flour mixture, followed by half the sour cream. Repeat, then finish with the remaining flour. Mix on low and stop as soon as the batter is combined. Overmixing can make the cake dense or tough.
6. Fold in White Chocolate and Coconut
Use a spatula to fold in the flour-coated white chocolate and shredded coconut. Spread the batter evenly in the prepared pan and smooth the top.
7. Bake and Cool Carefully
Bake at 325°F (165°C) for 55–65 minutes. The cake is done when a skewer inserted into the thickest area comes out clean or with a few moist crumbs. Cool in the pan for 12–15 minutes, then invert it onto a wire rack. Do not leave it in the pan until completely cold, because the sugars may make it stick.
8. Frost and Finish
Beat the cream cheese and butter until smooth, then add powdered sugar, vanilla, coconut extract, and enough cream to create a thick but spreadable frosting. Cover the completely cooled cake and press toasted coconut over the top and sides.
How to Keep a Coconut Bundt Cake From Sticking
A clean release is essential for this Tom Cruise coconut cake recipe. Use a Bundt pan with an intact nonstick surface and coat every groove immediately before adding the batter.
Use baking spray with flour, or brush the pan with shortening and dust it with flour. After baking, cool it long enough to firm up but not so long that the sugary crust sticks. Start with 12–15 minutes and confirm the best timing with your pan. See my baking tips for beginners for more ways to prevent recipe failures.
Troubleshooting the Tom Cruise Coconut Cake Recipe
| Problem | Likely cause | Easy fix |
|---|---|---|
| Cake sticks to the pan | Grooves were not fully coated | Use baking spray with flour and brush missed areas |
| Cake is dry | Too much flour or overbaking | Weigh the flour and check the cake earlier |
| White chocolate sinks | Pieces were too large | Chop smaller and toss with flour |
| Cake breaks when inverted | It was turned out too hot | Cool in the pan for 12–15 minutes |
| Frosting slides off | Cake was still warm | Cool completely before decorating |
| Cake is dense | Butter was not creamed or batter was overmixed | Cream thoroughly, then mix flour gently |
Storing the Tom Cruise Coconut Cake Recipe
Because the frosting contains cream cheese, store the finished cake covered in the refrigerator. Bring slices closer to room temperature before serving for the softest texture.
To freeze, cool the unfrosted cake completely, wrap it tightly, and place it in a freezer-safe bag or container. Thaw overnight in the refrigerator, then add the frosting and toasted coconut before serving.
Frequently Asked Questions
Where does Tom Cruise get his coconut cake?
The original white chocolate coconut Bundt cake comes from Doan’s Bakery in Woodland Hills, California. It has also been sold online through Goldbelly.
Is the Tom Cruise coconut cake a Bundt cake?
Yes. It is a ring-shaped white chocolate coconut Bundt cake finished with cream cheese frosting and shredded coconut.
Can I buy the original cake?
The original may be ordered through Doan’s Bakery’s official sales channels or Goldbelly when available. Prices and shipping options can change, so check the official listing rather than relying on an old price quoted in a recipe article.
Is this Doan’s Bakery’s official recipe?
No. This Tom Cruise coconut cake recipe is an independent copycat inspired by the publicly described cake. Doan’s Bakery has not published its proprietary formula.
Can I use a boxed cake mix?
A boxed white or vanilla cake mix could be developed into a shortcut variation, but it will require different liquid, fat, and baking measurements. Do not substitute it directly in this scratch recipe.
Why did my Bundt cake fall apart?
The cake may have been underbaked, inverted while too hot, or stuck in uncoated grooves. Check doneness in the thickest part and let the cake rest briefly before turning it out.
More Cakes and Coconut Desserts
After trying this Tom Cruise coconut cake recipe, explore these related recipes:
- Mini Bundt cake recipes for smaller cakes with different glazes.
- Coconut pie with cream of coconut for a cool, creamy coconut dessert.
- German chocolate frosting for a classic coconut-pecan cake topping.
This Tom Cruise coconut cake recipe brings the famous combination of white chocolate, coconut, and cream cheese frosting into a home-baking format. Prepare the Bundt pan carefully, measure the flour by weight, and let the cake cool completely before frosting for the cleanest finish.
Tom Cruise Coconut Cake
Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C). Thoroughly coat every groove and the center tube of a 10- to 12-cup Bundt pan with baking spray containing flour.
- Whisk the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Remove 1 tablespoon of the mixture and toss it with the finely chopped white chocolate.
- Beat the softened butter and granulated sugar with an electric mixer for 3 to 4 minutes, until pale, light, and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and coconut extract. Scrape the bottom and sides of the bowl.
- Add one-third of the dry ingredients and mix on low speed. Add half of the sour cream. Repeat, then finish with the remaining dry ingredients. Mix only until combined.
- Fold in the flour-coated white chocolate and shredded coconut with a rubber spatula. Do not overmix.
- Transfer the batter to the prepared Bundt pan and smooth the top. Make sure the pan is no more than about three-quarters full.
- Bake for 55 to 65 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 12 to 15 minutes. Carefully invert it onto a wire cooling rack and let it cool completely before frosting.
- Beat the softened cream cheese and butter until completely smooth.
- Add the powdered sugar gradually and beat on low speed until combined. Add the vanilla and coconut extracts.
- Add heavy cream 1 teaspoon at a time until the frosting is thick but spreadable.
- Spread the cream cheese frosting over the completely cooled Bundt cake.
- Press toasted shredded coconut over the frosting. Slice and serve the cake at room temperature for the softest texture.
