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Slice of white chocolate coconut Bundt cake showing a moist crumb

Tom Cruise Coconut Cake

A moist white chocolate coconut Bundt cake inspired by the famous holiday gift associated with Tom Cruise, finished with cream cheese frosting and toasted coconut.
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Prep Time 30 minutes
Cook Time 1 hour
1 hour 30 minutes
Total Time 3 hours
Servings: 16 slices
Course: Cake, Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

White Chocolate Coconut Bundt Cake
  • 3 cups all-purpose flour divided (375 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter softened (226 g)
  • 1 3/4 cups granulated sugar 350 g
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 1 cup full-fat sour cream at room temperature (240 g)
  • 1 cup finely chopped white chocolate or white chocolate chips 170 g
  • 1 cup sweetened shredded coconut 85 g
Cream Cheese Frosting
  • 8 ounces full-fat brick cream cheese softened (226 g)
  • 1/2 cup unsalted butter softened (113 g)
  • 3 cups powdered sugar 360 g
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 to 2 tablespoons heavy cream as needed
  • 1 1/2 cups toasted shredded coconut for coating (128 g)

Equipment

  • 1 10- to 12-cup Bundt pan Do not fill the pan more than about three-quarters full.
  • 1 Stand Mixer or Electric Hand Mixer Use the paddle attachment if using a stand mixer.
  • 1 Large mixing bowl For mixing the cake batter.
  • 1 Medium mixing bowl, For combining the dry ingredients.
  • 1 Whisk, For evenly mixing the flour, baking powder, baking soda, and salt.
  • 1 Rubber spatula For folding in the white chocolate and shredded coconut.
  • 1 Wire cooling rack Let the cake cool completely before adding the frosting.
  • 1 Digital Kitchen Scale Recommended for accurately measuring the flour and other ingredients.
  • 1 Offset spatula For spreading the cream cheese frosting over the cooled cake.
  • 1 Pastry brush Use to spread baking spray or shortening into every Bundt pan groove.
  • 1 Measuring cups and spoons Use only if ingredients are not being measured by weight.
  • 1 Baking spray with flour Use baking spray containing flour, not regular cooking spray.

Method
 

Make the Coconut Bundt Cake
  1. 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.
  2. 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.
  3. Beat the softened butter and granulated sugar with an electric mixer for 3 to 4 minutes, until pale, light, and fluffy.
  4. 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.
  5. 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.
  6. Fold in the flour-coated white chocolate and shredded coconut with a rubber spatula. Do not overmix.
  7. Transfer the batter to the prepared Bundt pan and smooth the top. Make sure the pan is no more than about three-quarters full.
  8. Bake for 55 to 65 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  9. 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.
Make the Frosting and Decorate
  1. Beat the softened cream cheese and butter until completely smooth.
  2. Add the powdered sugar gradually and beat on low speed until combined. Add the vanilla and coconut extracts.
  3. Add heavy cream 1 teaspoon at a time until the frosting is thick but spreadable.
  4. Spread the cream cheese frosting over the completely cooled Bundt cake.
  5. Press toasted shredded coconut over the frosting. Slice and serve the cake at room temperature for the softest texture.

Notes

This is an independently developed copycat-style recipe inspired by the white chocolate coconut Bundt cake associated with Tom Cruise. It is not Doan’s Bakery’s official recipe and is not affiliated with or endorsed by Tom Cruise, Doan’s Bakery, or Goldbelly.
Use room-temperature butter, eggs, sour cream, and cream cheese for smoother mixing and a more even texture.
Do not fill the Bundt pan more than about three-quarters full. If you have extra batter, bake it separately in a small pan.
Weigh the flour for the most reliable texture. Too much flour can make the cake dry.
Chop the white chocolate into small pieces and coat it with flour to help prevent it from sinking.
Cool the cake in the pan for 12 to 15 minutes before inverting. Leaving it too long can cause the sugary crust to stick.
The cake must be completely cool before frosting, or the cream cheese frosting will slide off.
Store the frosted cake covered in the refrigerator. Bring slices closer to room temperature before serving.