Ever wondered what it’s like to get a holiday gift from a celebrity? Let me introduce you to the Tom Cruise coconut cake. He gifts the cake from Doan’s Bakery to lucky friends each year!
This copycat recipe features a rich, moist coconut cake with notes of almond and vanilla. Each bite is studded with shredded coconut and creamy white chocolate.
Then, it’s topped with cream cheese frosting and toasted coconut.
And now, you can see why Tom sends one to his friends annually. It’s perfect for gifting and holiday parties!
Why You’ll Love This Tom Cruise Coconut Cake
Creamy & Fluffy Texture: Tender cake, creamy frosting, and three forms of coconut (milk, shredded, and toasted) create an incredible multi-layered texture experience. It sets this cake apart from standard coconut cakes.
Make-Ahead Marvel: The cake taste and texture improve when made 1-2 days ahead. This makes it perfect for advance party preparation and stress-free entertaining.
Rich Flavor: The harmonious blend of white chocolate, coconut, and vanilla creates a rich, buttery sweetness. The cream cheese frosting balances the flavors perfectly.
Perfect for Special Occasions: With its elegant Bundt shape and impressive presentation, this cake is an ideal centerpiece for celebrations. From birthdays to holiday gatherings, everyone will love it.
Ingredients
- Cake Flour and Baking Powder: Cake flour creates a tender, delicate crumb. Baking powder provides the perfect rise.
- Salt and Ground Nutmeg: Salt enhances all the flavors. Nutmeg adds a subtle warm spice note that complements the coconut.
- Unsalted Butter: It creates a rich, moist texture and allows precise control over the salt content.
- Granulated Sugar: It provides sweetness and helps create a fine crumb structure.
- Eggs: Whole eggs provide richness and structure. Egg whites create a lighter, more delicate texture.
- Vanilla and Almond Extract: Vanilla adds depth, while almond extract enhances the coconut flavor with a subtle nutty note.
- Full-Fat Unsweetened Coconut Milk: It adds flavor and creates an incredibly moist texture.
- Sour Cream: It contributes moisture and tanginess while helping to create a tender crumb.
- Sweetened Shredded Coconut: It adds texture and sweet coconut flavor throughout the cake.
- White Chocolate: It adds richness to the cake’s flavor and texture.
- Frosting Ingredients: Sweetened shredded coconut, unsalted butter, cream cheese, vanilla extract, salt, powdered sugar, and heavy cream combine to create a rich, creamy, and slightly tangy frosting.
How to Make Tom Cruise Coconut Cake
This cake takes a little time, but it’s well worth it!
1. Prep. Preheat your oven to 350°Fahrenheit. Grease and flour a 12-cup Bundt pan, ensuring all crevices are coated to prevent sticking.
2. Sift. Sift the cake flour, baking powder, salt, and nutmeg into a medium bowl. Set aside.
3. Beat. Add the butter and sugar to a large bowl or the bowl of your stand mixer. Use an electric mixer to beat together until light and fluffy. About 2-3 minutes.
4. Add the eggs. Add the eggs one at a time, mixing well after each addition. Follow with the egg whites, beating for an additional 3 minutes. Stir in the vanilla and almond extracts.
5. Combine. Reduce the mixer speed to low. Add half of the dry ingredients to the butter mixture and mix until just combined. Stir in the coconut milk and sour cream, then add the remaining dry ingredients. Mix until just combined and avoid overmixing.
6. Fold. Gently fold in the shredded coconut and white chocolate.
7. Bake. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles. Bake for 60–70 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool. Let the cake cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely.
9. Toast. Heat the shredded coconut in a large dry skillet over medium-low heat. Stir constantly until lightly golden, about 3–4 minutes. Transfer to a plate to cool.
10. Prep the frosting. Add the butter to a large bowl and beat with an electric mixer until smooth. Add the cream cheese and mix until combined. Stir in the vanilla extract and salt. Gradually incorporate the powdered sugar, one cup at a time, mixing thoroughly after each addition. Add the heavy cream and beat at medium-high speed for 2 minutes until the frosting is fluffy.
11. Assemble. Once the cake is completely cool, spread dollops of frosting evenly over the top and sides. Use a spatula to smooth the surface. Press the toasted coconut onto the frosting, covering the entire cake.
12. Chill and serve. Chill the cake in the refrigerator for at least 30 minutes. Slice, serve, and enjoy!
Tips for the Best Tom Cruise Coconut Cake
Follow these tips to ensure your cake is celebrity-gift-giving-worthy.
- Prep the pan thoroughly. Grease and flour every crevice of your Bundt pan to ensure the cake releases cleanly.
- Room-temperature is key. Use room-temperature eggs, sour cream, and butter for smoother mixing and a fluffier cake texture.
- Don’t overmix the batter! Mix until everything is combined and there are no streaks of flour. Further mixing can lead to a dense cake.
- Give it some chill time. Refrigerating the cake for at least 30 minutes helps set the frosting and enhances the flavors.
- Try tasty variations. Add citrus zest for brightness, swap the almond extract for rum extract, or use dark chocolate instead of white.
How to Store
Here’s how to keep your leftover cake fresh.
To Store: Place the cake in an air-tight container and refrigerate for 5 days. Ensure the cake is covered to maintain its moisture and prevent the frosting from drying out.
To Freeze: Wrap the unfrosted cake tightly in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for 4–5 months. Thaw it in the refrigerator and frost it before serving for best results.
Tom Cruise Coconut Cake
16
servings45
minutes1
hour425
kcalOnce you try the famous Tom Cruise coconut cake, you’ll understand why it went viral! With flavors of coconut, vanilla, almond, and white chocolate, it’s to die for!
Ingredients
- For the Cake:
3 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs at room temperature
2 large egg whites
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1 (13.5-ounce) can full-fat unsweetened coconut milk, well shaken
1 1/4 cups sour cream, softened
1 cup sweetened shredded coconut
1 cup finely chopped white chocolate
- For the Frosting:
2 cups sweetened shredded coconut
1/4 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 pinch salt
2 1/2 cups powdered sugar
2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°Fahrenheit. Grease and flour a 12-cup Bundt pan, ensuring all crevices are coated to prevent sticking.
- Sift the cake flour, baking powder, salt, and nutmeg into a medium bowl. Set aside.
- Add the butter and sugar to a large bowl or the bowl of your stand mixer. Use an electric mixer to beat together until light and fluffy. About 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Follow with the egg whites, beating for an additional 3 minutes. Stir in the vanilla and almond extracts.
- Reduce the mixer speed to low. Add half of the dry ingredients to the butter mixture and mix until just combined. Stir in the coconut milk and sour cream, then add the remaining dry ingredients. Mix until just combined- avoid overmixing.
- Gently fold in the shredded coconut and white chocolate.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles. Bake for 60–70 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely.
- Heat the shredded coconut in a large dry skillet over medium-low heat. Stir constantly until lightly golden, about 3–4 minutes. Transfer to a plate to cool.
- Add the butter to a large bowl and beat with an electric mixer until smooth. Add the cream cheese and mix until combined. Stir in the vanilla extract and salt. Gradually incorporate the powdered sugar, one cup at a time, mixing thoroughly after each addition. Add the heavy cream and beat at medium-high speed for 2 minutes until the frosting is fluffy.
- Once the cake is completely cool, spread dollops of frosting evenly over the top and sides. Use a spatula to smooth the surface. Press the toasted coconut onto the frosting, covering the entire cake.
- Chill the cake in the refrigerator for at least 30 minutes. Slice, serve, and enjoy!
