Make the viral Tom Cruise Cake at home in just 40 minutes with this copycat Tom Cruise Cake recipe!
This White Chocolate Coconut Bundt Cake is incredibly fluffy (I’m talking INCREDIBLY), loaded with white chocolate, and topped with coconut cream cheese frosting and coconut flakes, it has *all* the coconut flavor you might want in a cake and an addictive pillowy-soft texture!
It’s so hard to put down but you don’t have to pay 195$ or hope to be on Tom Cruise’s cake list to enjoy it!
Tom Cruise Cake Recipe (Coconut Bundt Cake)
I’m so excited to be sharing with you this viral cake! Allegedly, Tom Cruise sends this 195$ White Chocolate Coconut Bundt Cake to his friends every Christmas!
The bakery in charge for this task is Doan’s Bakery in Woodlands Hills, California.
I knew I could come up with a recipe WORTH sharing with you guys to recreate this cake so you can make your own at home and have a taste of what being on Tom Cruise’s cake list must feel like!
Why this Tom Cruise Cake Recipe works:
- Actually fluffy texture. This is the fluffiest cake you’ll ever have, I promise. I’m talking cotton-candy fluffy. YES. The first time I tested this recipe after developing it I was shocked, it didn’t even feel real. What’s the trick? Coconut whipped cream in the batter and, of course, creaming butter and sugar. Everyone else online uses coconut milk in their cake but try my version and let me know!!
- Coconut flavor. If you’re here for the coconut, this coconut bundt cake has *ALL* the coconut flavor!
- White chocolate. One of the things that make this cake special (aside from the crazy fluffy texture) is the white chocolate + coconut combo which I recreated adding the chocolate to the batter, just like Doan’s bakery does!
- Frosting. The frosting is a cream cheese coconut frosting that comes together in just 5 minutes and is topped with shredded coconut!
Ingredients
Flour. Use all-purpose flour for this recipe.
Baking powder for lifting.
Butter. Make sure it’s room temperature unsalted butter.
Sugar. White granulated sugar for sweetening.
Eggs. For structure. Make sure they’re room temperature.
Coconut extract. This is where most of the coconut flavor comes from so make sure you get a high-quality coconut extract with a good flavor (some brands taste very artificial).
Vanilla extract. I always like to add some vanilla to all of my cakes, even if the main flavor won’t be vanilla. I think it’s a nice touch that almost acts like a base and boosts the other flavors.
Coconut cream. This is the key ingredient so do not substitute. Coconut cream is a type of cream made with coconut milk, it’s thick and fluffy and it’s what gives the batter that cloud-like texture which results into a fluffy texture similar to cotton candy! All of the other recipes for this Tom Cruise cake use coconut milk but I’m here to tell you that coconut cream is just better because it provides more fats and more fluffiness. Try my version!
White chocolate. You can use a chopped chocolate bar or chocolate chips. I recommend using chocolate bars just because, if you use a good brand such as Lindt, you’ll have a much better flavor and bigger chunks of chocolate.
Cream cheese for the frosting.
Powdered sugar for the frosting.
Shredded coconut. I used a mixture of finely-shredded coconut and coconut flakes but you can also use just one of the two.
How to make Tom Cruise White Chocolate Coconut Cake
STEP ONE: Prepare the cake pan. Grease and flour an 8-inch bundt pan using butter and all-purpose flour and set aside. Set the oven to 350F (180C).
STEP TWO: Combine the dry ingredients. In a medium bowl, add the flour, baking powder, and salt. Mix until combined, then set aside.
STEP THREE: Cream the butter and sugar. In a large bowl, add the butter and sugar, then beat until fluffy and pale yellow in color.
STEP FOUR: Add the eggs one at a time, mixing until combined after every addition. Add the coconut cream, coconut extract, and vanilla extract, and mix until combined and smooth.
STEP FIVE: Mix in the dry ingredients. Add the dry ingredients to the batter in 3 additions, mixing until just combined after every addition. Make sure to scrape the sides of the bowl as you go. Gently fold in the white chocolate using a spatula or a spoon. The batter will be very fluffy and off-white.
STEP SIX: Bake. Transfer the batter into your prepared bundt pan and use a spatula or a spoon to even out the top. Bake for 40-45 minutes or until the top looks golden and a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. Allow the cake to cool down in the pan for 10 minutes before inverting onto a clean plate. Meanwhile, make the frosting.
STEP SEVEN: Make the frosting. In a medium bowl, add the cream cheese, powdered sugar, and coconut extract. Beat until combined and smooth. Mix in 1-2 tablespoon of coconut cream or milk to thin out the frosting so you can easily pour it onto your cake and coat it completely.
STEP EIGHT: Decorate. One the cake has cooled down to room temperature, pour the frosting onto the cake and use a spatula or the back of a spoon to coat it completely. Top with coconut flakes and shredded coconut make sure they stick to both the top and the sides of the cake. Serve and enjoy!
Can I make it smaller or into cupcakes?
Yes! Here’s how to do it!
6-inch bundt cake. Cut the recipe in half and use a 6-inch bundt pan. Reduce the baking time to 28-30 minutes.
Cupcakes. Cut the recipe in half and use a muffin tin lined with cupcake liners. Fill each liner until 3/4 full. Reduce the baking time to 10-15 minutes. It makes 12-15 cupcakes. You will need a thicker frosting for the cupcakes so skip the milk and add 1 stick (115 g) of unsalted butter at room temperature instead. Beat the cream cheese and butter together, then add in the remaining ingredients.
Can I make it ahead of time?
I think cakes with fluffy texture likes this one are best served as they’re made so I wouldn’t recommend making it ahead of time.
How do I store this cake?
Store the cake covered or in an air-tight container in the refrigerator for up to 3-4 days.
If not frosted, you can store this cake at room temperature for 2-3 days or freeze it wrapped in plastic wrap and foil for up to 1-2 months. You can thaw it in the refrigerator overnight.
HAPPY BAKING!! I hope you'll love this Tom Cruise Cake Recipe aka White Chocolate Coconut Bundt Cake as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Cake Recipes You'll Love:
- Mango Crepe Cake with Coconut
- Colombian Black Cake (Torta Negra Colombian)
- Spice Bundt Cake with Brown Butter Cream Cheese Frosting
- Guava Cheesecake
Tom Cruise Cake Recipe (Coconut Bundt Cake)
Ingredients
For The White Chocolate Coconut Bundt Cake
- 3 cups (375 g) all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (230 g) unsalted butter (room temperature)
- 1 and 1/2 cups (300 g) white granulated sugar
- 2 whole eggs (room temperature)
- 2 egg yolks (room temperature)
- 1 tbsp (15 ml) coconut extract (or to taste)
- 2 teaspoon vanilla extract
- 2/3 cup (160 g) canned coconut cream (room temperature)
- 4 oz (115 g) white chocolate bar (chopped)
For The Frosting
- 8 oz (225 g) cream cheese (room temperature)
- 2 cups (250 g) powdered sugar
- 1/2 tsp coconut extract
- 4-5 tbsp (60-75 ml) any milk (add 1 tablespoon at a time until frosting is thin enough to be pourable but still thick enough to coat the cake with a thick layer)
- 1/2 cup (40 g) unsweetened shredded coconut (for topping)
- 1/2 cup (20 g) unsweetened coconut flakes (for topping)
Instructions
- Prepare the cake pan. Grease and flour an 8-inch bundt pan using butter and all-purpose flour and set aside. Set the oven to 350F (180C).
- Combine the dry ingredients. In a medium bowl, add the flour, baking powder, and salt. Mix until combined, then set aside.
- Cream the butter and sugar. In a large bowl, add the butter and sugar, then beat until fluffy and pale yellow in color.
- Add the eggs one at a time, mixing until combined after every addition. Add the coconut cream, coconut extract, and vanilla extract, and mix until combined and smooth.
- Mix in the dry ingredients. Add the dry ingredients to the batter in 3 additions, mixing until just combined after every addition. Make sure to scrape the sides of the bowl as you go. Gently fold in the white chocolate using a spatula or a spoon. The batter will be very fluffy and off-white.
- Bake. Transfer the batter into your prepared bundt pan and use a spatula or a spoon to even out the top. Bake for 40-45 minutes or until the top looks golden and a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. Allow the cake to cool down in the pan for 10 minutes before inverting onto a clean plate. Meanwhile, make the frosting.
- Make the frosting. In a medium bowl, add the cream cheese, powdered sugar, and coconut extract. Beat until combined and smooth. Mix in 1-2 tablespoon of coconut cream or milk to thin out the frosting so you can easily pour it onto your cake and coat it completely.
- Decorate. One the cake has cooled down to room temperature, pour the frosting onto the cake and use a spatula or the back of a spoon to coat it completely. Top with coconut flakes and shredded coconut make sure they stick to both the top and the sides of the cake. Serve and enjoy!
Notes
Nutrition
Lindsay says
Can I use a 10 inch Bundt pan instead of the 8 inch?
Bianka says
Hi Lindsay, I’m thinking you can but I’ve never tried. Usually 10 inch bundt pans hold about 10-12 cups of batter and this recipe is for 8 cups of batter so the bundt won’t be as tall. Make sure to adjust the baking time, try 35 minutes and see if the bundt is ready!
Sherry says
May I sub the two egg YOLKS with something else? If so, what would be the best sub? I can’t wait to make this cake! Thanks in advance 💛!
Bianka says
Hi Sherry, this recipe relies on egg yolks for structure so I don’t recommend using a different ingredient!
Sonya says
You have 1/2 cup shredded coconut written twice in the recipe for frosting. Do I mix a 1/2cup in the frosting and sprinkle the other on top?
Bianka says
Hi Sonya, it’s 2 different types of coconut: 1/2 cup shredded coconut and 1/2 coconut flakes, you just sprinkle them onto the cake so it’ll turn out just like the pictures! 🙂
Bianka says
It’s crema de coco, the one that comes in a can! Hope that helps.
Kathy Burgess says
Can this cake be made into a layer cake, and can you make it a white cake instead of yellow?
Bianka says
Hi Kathy! Yes, you could make this into a layer cake but the baking time may vary. To turn this cake into a white cake you would have to basically develop a different recipe so I don’t recommend doing that. We have a white cake recipe on our site, I recommend trying that one instead and only using vanilla and coconut extract as extracts (or even just coconut)! Hope that helps.
Ruth Berkeley says
Hi Bianka, your cake looks scrumptious.
I’m planning on making it, before I start could I ask a couple of question?
1) What egg size do you use?
2) Is your oven temp for convection or fan?
3) Could you possibly share which brand of coconut extract you use? I live in Ireland & I’ve only managed to find coconut emulsion.
Thank you for the recipe & hopefully the answers to my questions 😊
Bianka says
Hi Ruth! I generally use small to medium eggs so either will work! I used fan for this cake and, for the coconut extract, I don’t remember which brand exactly I used (sorry!) but you can still use coconut emulsion if that’s all you can find. However, the emulsion might be stronger than a regular extract so make sure you keep that in mind and see if the amount needs to be reduced (some emulsions can be substituted 1:1 but not all)! Let me know how it turns out! 🙂
Cathy says
It sounds so good. However I’m unsure about the chocolate in a coconut cake. Does it really work?
Bianka says
Hi Cathy, that truly goes down to personal taste but this is a very popular cake for a reason: white chocolate and coconut are truly delicious when paired together. The white chocolate has a very subtle milky flavor that won’t overpower the coconut.