If you’ve ever heard of the legendary Tom Cruise White Chocolate Coconut Cake, you know it’s one of the most coveted desserts in Hollywood. This ultra-decadent cake, originally from Doan’s Bakery in California, is a celebrity holiday gift tradition sent by Tom Cruise to his A-list friends. Now, you don’t need to be on a star-studded guest list to enjoy it—you can make this famous coconut cake at home!

Why This Cake Is So Special

What sets this cake apart from other coconut cakes? It’s the perfect balance of rich flavors and dreamy textures. This moist coconut bundt cake is infused with creamy white chocolate and topped with a luscious coconut frosting. Every bite is pure indulgence, making it a must-try for coconut lovers.

Tips for the Best Copycat Tom Cruise Coconut Cake

Want to bake a bakery-quality coconut cake at home? Follow these expert tips:

✔ Use cake flour – This creates a lighter, more tender crumb.

✔ Incorporate full-fat sour cream – It keeps the cake extra moist and flavorful.

✔ Let the cake cool completely before frosting – This prevents melting and ensures the perfect texture.

The Ultimate White Chocolate Coconut Cake for Any Occasion

This Copycat Tom Cruise White Chocolate Coconut Cake is an absolute showstopper—whether you’re making it for the holidays, a birthday, or just because you love coconut. Its Hollywood-famous flavor will impress everyone who tries it!

Have you ever tried the real Tom Cruise Coconut Cake? Give this copycat recipe a go and let me know in the comments—is it truly Hollywood-worthy? 🍰✨

Ingredients

For The White Chocolate Coconut Bundt Cake

3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup full-fat sour cream at room temperature
2 teaspoons pure vanilla extract
2 teaspoons coconut extract
3 cups granulated sugar
1 cup butter at room temperature
6 large eggs, at room temperature
8 ounces white chocolate, finely chopped or chocolate chips
1/2 cup shredded coconut

For The Coconut Cream Cheese Frosting

1 1/2 cups shredded coconut
1 (8-ounce) box of cream cheese at room temperature
1/2 cup butter at room temperature
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
2 cups confectioners’ sugar, sifted
pinch kosher salt

Instructions

Step 1: Preheat the Oven

Position a rack in the center of your oven and preheat to 350°F (175°C).
Grease a 12-cup bundt pan with nonstick baking spray and dust with flour to prevent sticking.

Step 2: Mix Dry and Wet Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl.

In a separate bowl, whisk together the sour cream, coconut extract, and vanilla extract.

Step 3: Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 3-4 minutes until light and fluffy.

Reduce speed to low and add eggs one at a time, beating well after each addition.

Step 4: Combine Ingredients

With the mixer on low, add the dry ingredients in three parts, alternating with the wet ingredients, beginning and ending with the dry mixture.

Fold in the chopped white chocolate or chocolate chips, ensuring even distribution.

Step 5: Fill and Bake the Bundt Cake

Pour the batter into the prepared bundt pan and sprinkle 1/2 cup of shredded coconut over the top.

Place the bundt pan on a baking sheet and bake for 65-75 minutes, covering loosely with foil halfway through baking to prevent over-browning.
The cake is done when a skewer inserted into the center comes out with a few crumbs attached.

Step 6: Cool the Cake

Let the cake cool in the pan for 10 minutes.
Place a serving plate or wire rack over the bundt pan and flip it over to release the cake.
Let it cool completely before frosting.

Step 7: Toast the Coconut (Optional)

If you prefer toasted coconut, spread the shredded coconut on a parchment-lined baking sheet.
Bake at 325°F (163°C) for 3-4 minutes until lightly golden and fragrant.
Transfer immediately to a plate to prevent further toasting.

Step 8: Make the Cream Cheese Frosting

In a stand mixer, beat the cream cheese, butter, coconut extract, and vanilla extract on medium-high speed for 5 minutes until soft and creamy.
Scrape down the bowl, then add confectioners’ sugar and salt.
Beat on low until combined, then increase to medium-high and beat for another 5 minutes until smooth.

Step 9: Frost and Garnish

Use an offset spatula to spread the frosting over the top of the bundt cake.
Press the shredded coconut into the frosting, using a cookie sheet underneath to catch any excess.

Step 10: Serve and Store

Serve at room temperature.
Store covered at room temperature for up to 3 days.
To prevent drying, press plastic wrap against any cut edges.

Pro Tips for the Best Coconut Bundt Cake

Use full-fat sour cream for the best moisture and texture.
Cover with foil halfway through baking to prevent coconut from burning.
Let the cake cool completely before frosting to avoid melting the icing.

FAQs

How do I prevent my bundt cake from sticking?

Generously grease the pan with nonstick spray and dust with flour to ensure easy release.

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and store it unfrosted in an airtight container.

What can I substitute for sour cream?

You can use Greek yogurt as a 1:1 substitute for sour cream.

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