Tom Cruise White Chocolate Coconut Bundt Cake – Recipe

Make the famous Tom Cruise White Chocolate Coconut Bundt Cake recipe—rich, moist, and packed with white chocolate and coconut flavor.

Bundt cakes are not created equal, well at least Tom Cruise thinks so and this White Chocolate Coconut Bundt Cake Recipe is a copycat originating from Doan’s Bakery in the San Fernando Valley of Los Angeles. Cruise has been sending these cakes for years to his friends and colleagues at Christmastime, and I thought it would be fun to make my version for Easter because coconut desserts are so popular this time of the year.

What makes this Coconut Bundt Cake really stand out is that it not only had shredded flake coconut inside, but it’s also sprinkled over top.  The real showstopper is the base of the cake (once flipped out of Bundt pan) is toasted coconut and toffee, which gives it an outstanding texturally chewy experience and a slight caramel flavor.

When it comes to buttercream — you’re speaking my language.  I can never get enough frosting on a cake and this coconut buttercream is light and airy with just a hint of coconut — nothing too overpowering.  Sweetened flake coconut sprinkled over top with some added chocolate eggs for Easter really makes this one special holiday dessert.

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Ingredients

• Cake
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup canned coconut milk
• 1/2 cup buttermilk
• 2 teaspoons coconut extract
• 1 cup butter, room temperature
• 1 3/4 cups granulated sugar + more for pan
• 4 ounces white chocolate
• 3 large eggs, room temperature
• 2 large egg whites, room temperature
• 2 cups shredded coconut – divided
• 1 cup toffee baking bits
• Coconut Buttercream
• 1/2 cup butter, room temperature
• 4 ounces cream cheese
• 2 1/2 cup confectioners’ sugar – sifted
• 1 tablespoon heavy cream
• 1 teaspoon coconut extract
• 1/3 cup shredded coconut
• chocolate candy eggs, optional

Tips

• Butter, eggs and cream cheese should be mostly room temperature to incorporate easier
• Always sift confectioners’ sugar so there are no lumps
• Bakers flaked coconut is the best in my opinion, no sponsorship
• Use real white chocolate from a bar and not chips — it melts evenly

(Serves 12)

To Prepare:

1. Cake – Preheat oven to 350 degrees.  Spray 12-cup Bundt pan with cooking spray or rub with oil and lightly coat with granulated sugar, set aside.
2. Melt white chocolate in a microwave safe bowl for 1 minute on high power, stir.  Repeat for 30 seconds and stir, set aside.
3. Add 1 cup shredded coconut to a sheet pan and toast in the oven for 12-14 minutes or until golden brown, set aside.
4. In a bowl, whisk together flour, baking powder and salt, set aside.  In a glass measuring cup add coconut milk, buttermilk and coconut extract, set aside.
5. In a stand mixer, add butter and sugar and mix on high for 3 minutes.  Add melted white chocolate and mix for 1 minute.
6. Scrape down sides of bowl and add eggs in 3 additions — mixing on high in between.  Fold in 1 cup shredded coconut.
7. Dollop batter into prepared pan and top with toasted coconut and cover with toffee bits.
8. Bake for 55-65 minutes, or until a skewer comes mostly clean.  Remove and cool for 1 hour before loosening around edges with knife and inverting onto a cake plate.
9. Frosting – Add butter and cram cheese to a mixer and beat on medium speed until creamy, about 2 minutes.
10. Add all confectioners’ sugar and mix on low for 1 minute.  Add cream and coconut extract and continue to mix on low until creamy smooth.
11. Spread buttercream on top of cake and swirl around top and sides, about 1/3 way down.  Sprinkle with coconut and top with Easter eggs, if desired.  Enjoy!

Store cake in refrigerator and remove 2 hours prior to serving.  This Tom Cruise White Chocolate Coconut Bundt Cake makes a great birthday cake too — just top with candles instead of Easter eggs.