White Chocolate Coconut Bundt Cake

This viral recipe for White Chocolate Coconut Bundt Cake AKA the “Tom Cruise cake” is absolutely moist and delicious! White chocolate and shredded coconut are a dream pairing that comes together beautifully.

Tom Cruise Coconut Cake

If you love coconut, you have got to try this! It is a moist and fluffy coconut dream. Topped with a luscious coconut cream cheese frosting, you won’t be able to have just one piece. Hollywood celebrities say that this is the cake Tom Cruise sends to his closest friends like Tom Hanks, Jimmy Fallon, and Angela Bassett during the holidays. It originates from Doan’s Bakery in California. It’s one of their most famous signature desserts and for good reason! The spot has been open since the 1980s and is loved by the locals. So, it’s no surprise why it’s Tom Cruise’s favorite.

This copycat recipe perfectly captures all the good things about the infamous white chocolate bundt cake. It has coconut and white chocolate chips in the cake batter, giving you little pops of chocolate in every bite that pairs amazingly with the strong but not overpowering coconut flavor. The coconut extract is key in further enhancing the flavor of the cake, too.

Why You’ll Love This White Chocolate Coconut Bundt Cake

• Freezes well. Store this cake in the freezer until ready to serve or preserve the leftovers!
• Great for parties. This is a great recipe to bring to a party, potluck, or any special event you like.
• Crowd favorite. Everyone adores this coconut bundt cake recipe. It’s a hit every time!
• Budget Friendly. The real deal costs around $130 and the cost of ingredients to make it yourself will save you lots of money.

Recipe Ingredients

Here are the ingredients needed to recreate the Tom Cruise coconut cake. For the exact measurements, scroll down to the recipe below.

Ingredients for the bundt cake

• Flour: I use all-purpose flour in this recipe. You could use your favorite gluten-free blend if you prefer as well.
• Baking powder
• Salt
• Sugar: granulated sugar.
• Butter: The butter must be softened to combine well with the sugar. Otherwise, your cake batter will be lumpy.
• Eggs
• Sour cream: This is what gives the cake extra moisture to ensure it is both fluffy and rich.
• Vanilla and coconut extracts: The combination of vanilla and coconut gives the cake the perfect amount of flavor and sweetness.
• White chocolate chips: The white chocolate adds depth of flavor to this bundt cake recipe.
• Coconut flakes: I love the texture of the coconut flakes in the cake.

For the frosting

• Butter: Softened butter must be used in the frosting as well. If the butter is cold, it will not mix with the other ingredients.
• Cream cheese: The tang from the cream cheese compliments the coconut and white chocolate so well. It should also be softened. 
• Vanilla and coconut extracts: Adding these to the frosting as well ensures maximum flavor!
• Powdered sugar
• Heavy cream: This helps the frosting stay creamy and not too thick.
• Coconut flakes: Cover the bundt cake in sweetened coconut flakes and add that wow factor!

How to Make White Chocolate Coconut Bundt Cake

These are the instructions for making this tasty white chocolate coconut cake and coconut cream cheese frosting!

• Prepare the oven and bundt pan. Preheat your oven to 350 degrees F and spray a bundt pan with non-stick cooking spray that contains flour.
• Combine dry ingredients. Add flour, baking powder, and salt to a small bowl. Whisk until combined.
• Cream the butter and sugar. Add the butter and sugar to a large bowl and beat with an electric mixer until fluffy.

• Add wet ingredients. Beat in the eggs one at a time, then add sour cream and extracts. Beat until smooth. 
• Combine all ingredients. Pour the dry ingredients into the egg mixture. Mix until well combined.
• Add chocolate chips and coconut. Gently stir in white chocolate chips and coconut flakes.

• Pour the batter into the pan. Carefully and evenly pour the cake batter into the prepared bundt pan.
• Bake. Place into the oven and bake for 60 minutes. Test with a toothpick or knife for doneness. 
• Cool. Set the bundt pan on a cooling rack for 10 minutes. Remove the cake from the pan and place it directly onto the rack to cool completely.

• Make the frosting. Beat the cream cheese and butter together in a medium bowl until smooth. Add the extracts, powdered sugar, and cream. Continue to beat until well combined and creamy.
• Cover with coconut. Gently press the remaining coconut flakes onto the outside of the cake, covering it completely.

Tips for Success

• Grease the pan well. Thoroughly spray the bundt pan before filling it with batter. You will need to invert the pan to get the baked cake out and it will fall apart if it gets stuck. If you do not have a cooking spray with flour in it, use a light dusting of flour to coat the pan after spraying.
• Cool completely. Be sure the cake is completely cooked before frosting so it doesn’t melt.
• Don’t overbake. If you bake it too long, it will become dry. Bake until a knife comes out clean or the cake is set.

Proper Storage

• Fridge: Store leftovers of this cake in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
• Freezer: Store leftovers in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before enjoying.

More Bundt Cake Recipes to Try

• Strawberry Bundt Cake
• Caramel Apple Bundt Cake
• Cherry Almond Bundt Cake
• Chocolate Chip Bundt Cake
• Homemade Lemon Bundt Cake