Tom Cruise Coconut Cake

Every holiday season, Tom Cruise sends a famous coconut Bundt cake to his friends, and after trying this copycat recipe, I understand why it earns so much hype. This ultra-moist white chocolate coconut cake is a showstopper that will impress everyone around your table, even if you are not an A-lister.

The first time I baked this, it disappeared within an hour at a family birthday. Even my coconut-wary uncle went back for seconds and asked for the recipe.

Ingredients

• All-purpose flour: provides structure and gives a tender crumb look for unbleached or name brands for consistency
• Salt: enhances flavor and balances sweetness
• Baking powder: ensures the cake rises beautifully use a fresh can for best lift
• White sugar: sweetens and adds moisture always use granulated for best texture
• Unsalted butter: adds richness choose a quality brand for best flavor and let it fully soften
• Eggs: bind the batter and offer a lovely golden hue use large eggs at room temperature
• Vanilla extract: deepens the overall flavor opt for pure vanilla if possible
• Coconut extract: intensifies that signature coconut taste
• Sour cream: is the secret to keeping this cake moist and tangy use full-fat varieties
• Sweetened flaked coconut: infuses coconut flavor and a chewy bite pick packs that feel soft and moist
• White chocolate chips: melted into the batter for creamy richness try to choose a high quality white chocolate for best results
• Cream cheese: for the frosting brings tang and allows for a thick luscious coating use full-fat
• Powdered sugar: ensures a silky smooth frosting sift for best results
• Heavy cream: makes the frosting fluffy and spreadable
• Extra sweetened flaked coconut: for coating the cake brings that classic Tom Cruise coconut blanket look for fluffy shreds

Step-by-Step Instructions

Gather and Prep Ingredients:

Measure all ingredients in advance bringing eggs and butter to room temperature softening cream cheese and melting white chocolate for a fuss free baking process

Prepare the Bundt Pan:

Grease every nook of a 10 inch Bundt pan with butter then sprinkle on a dusting of flour tap out the excess to prevent any sticking

Mix Dry Ingredients:

Whisk flour salt and baking powder thoroughly in a large bowl set aside so they are ready to combine with the wet ingredients

Cream Butter and Sugar:

Beat unsalted butter and sugar together with a stand or hand mixer on medium speed for roughly 5 minutes until it looks very pale and fluffy patience here is key for a tender cake

Add Eggs and Extracts:

Crack in eggs one by one beating each in fully before adding the next then mix in vanilla and coconut extracts plus sour cream keep beating until the mixture is smooth

Combine Wet and Dry Mixtures:

With your mixer on low gently add the dry flour mix until just combined do not overmix at this stage as you want to keep your cake tender

Fold in Coconut and Chocolate:

Use a spatula to gently fold in sweetened coconut flakes and your melted white chocolate chips making sure everything is well incorporated for flavor in every bite

Fill the Pan:

Evenly pour the batter into your prepared pan smoothing the top to keep the shape clean

Bake the Cake:

Slide into a preheated oven at 350 F bake for 1 hour and 25 minutes test with a toothpick in the center it should come out clean and the cake should spring back gently

Cool Completely:

Let your cake rest in the pan for 20 minutes then invert onto a wire rack and allow to cool fully for two hours so the frosting will not melt off

Make the Frosting:

Use a stand or hand mixer to beat together cream cheese butter vanilla coconut extract salt until creamy then slowly add powdered sugar and beat in heavy cream until the frosting is fabulously light and fluffy

Frost and Finish:

Once the cake is cool generously frost the top and sides finally press extra coconut all around the cake for that iconic white finish

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My favorite ingredient is the white chocolate I love the way it melts into the batter and turns each bite creamy and fragrant The first time I made this my kitchen filled with an amazing aroma and everyone started circling the table before it was even done cooling

Storage Tips

This cake keeps well at room temperature for up to three days just cover it tightly with plastic wrap I find the texture often improves the next day as the coconut and frosting settle together For longer storage refrigerate slices in an airtight container It also freezes well so double wrap individual pieces for up to two months

Ingredient Substitutions

• Plain Greek yogurt is a good stand in for sour cream if you are in a pinch
• If you do not have coconut extract just use a touch more vanilla for a milder flavor
• Shredded coconut works if you cannot find flaked but the texture will be a bit finer
• For a sweeter cake swap in white chocolate bars chopped in place of chips

Serving Suggestions

• Cut thick slices and serve with hot coffee or tea
• Dress it up with fresh strawberries or raspberries on the plate
• If you want to channel the Hollywood holiday feel tie a pretty ribbon around the cake and present it as a hostess gift

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Cultural and Historical Context

This cake was made legendary because Tom Cruise reportedly sends it to dozens of friends each Christmas turning a simple coconut cake into pop culture myth For years the White Chocolate Coconut Bundt Cake from Doan’s Bakery in Los Angeles has been the star of celebrity holiday gift exchanges Now you can make a similar version at home and feel like you are part of the inner circle

Recipe FAQs

→ What makes this cake so moist?

The combination of sour cream and melted white chocolate keeps the cake exceptionally tender and moist.

→ Can I use unsweetened coconut?

Sweetened flaked coconut is traditional for best texture and flavor, but unsweetened can be substituted if you prefer less sweetness.

→ Is the frosting necessary?

The cream cheese coconut frosting adds richness and extra coconut flavor, but the cake is delicious even without it.

→ Can the cake be made ahead?

Yes, this dessert holds up well and can be made a day in advance. Store in an airtight container at room temperature.

→ Can I freeze this cake?

Absolutely. Freeze the unfrosted cake for up to 2 months, then thaw and frost before serving for best results.

→ What size Bundt pan do I need?

This recipe is designed for a standard 10-inch Bundt pan to ensure even baking and the right crumb.