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Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 14 people

Ingredients

For The White Chocolate Coconut Bundt Cake

  • 3 cups cake flour
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup full-fat sour cream
  • 2 tsp vanilla extract
  • 2 tsp coconut extract
  • 3 cups granulated sugar
  • 1 cup butter room temperature
  • 6 eggs room temperature
  • 8 oz white chocolate finely chopped or chocolate chips
  • 1/2 cup shredded coconut

For The Coconut Cream Cheese Frosting

  • 1 1/2 cup shredded coconut
  • 1 8 oz box cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 2 cups icing sugar sifted
  • 1 pinch salt

Instructions

  • 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.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, whisk together the sour cream, coconut extract, and vanilla extract.
  • 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.
  • 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, ensuring even distribution.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve at room temperature. Store covered at room temperature for up to 3 days. To prevent drying, press plastic wrap against any cut edges.