Introduction

This Tom Cruise Coconut Cake is a luscious copycat of Doan’s famous Coconut Bundt. Moist and bursting with coconut and white chocolate, it’s a perfect dessert to impress friends or enjoy with family. The cream cheese frosting adds a tangy sweetness that complements the tropical flavors beautifully.

Tom Cruise Coconut Cake Recipe (Copycat Doan’s Coconut Bundt) Recipe - Recipe Image

Ingredients

2 sticks (8 ounces) butter, softened
2 cups sugar
3 large eggs
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt (Diamond Crystal preferred)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup unsweetened coconut milk
1/4 cup water
2/3 cup (about 2 ounces) sweetened shredded coconut, divided
1 1/2 cups (9 ounces) white chocolate chips or chopped white chocolate, divided
Baking spray and a little flour for greasing and dusting the bundt pan
1 stick (4 ounces) butter, softened (for frosting)
8 ounces cream cheese, softened
2 teaspoons pure vanilla extract (for frosting)
1/4 teaspoon kosher salt (for frosting)
3 3/4 cups (1 pound) confectioners’ sugar
2 cups (about 5 ounces) sweetened shredded coconut (for decorating)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 10″ nonstick bundt pan with baking spray or butter and lightly dust with flour.
Step 2: In a mixer bowl fitted with the paddle attachment, whip the 8 ounces of butter and sugar on medium-high until fluffy. Add eggs one at a time, then mix in sour cream, lemon juice, vanilla extract, and salt until light and well combined. Scrape down the bowl.
Step 3: In a separate bowl, whisk together flour, baking powder, and baking soda. In another bowl, combine coconut milk and water. Gradually alternate adding dry ingredients and coconut milk mixture into the batter (dry, wet, dry). Stir in all but 2 tablespoons of the shredded coconut until just combined. Scrape the bowl again.
Step 4: Pour about one-third of the batter into the prepared bundt pan and spread evenly. Sprinkle most of the white chocolate chips on top, reserving about 1/4 cup. Pour the remaining batter over the chips and smooth the surface. Top with the reserved chocolate chips and the remaining shredded coconut.
Step 5: Bake for 1 hour 20 to 25 minutes, or until a cake tester inserted into the cake comes out clean. Begin checking at 1 hour 10 minutes and test in multiple spots. Cool the cake on a wire rack for 35 to 40 minutes until warm but manageable.
Step 6: Run an offset spatula around the edges of the bundt pan to loosen the cake. Invert the pan onto a wire rack to release the cake. If it sticks, flip it back and try gently loosening again. Allow to cool completely.
Step 7: For the frosting, beat together softened butter, cream cheese, and confectioners’ sugar on low until combined. Add vanilla extract and salt, then beat on medium-high for about 2 minutes until fluffy. Scrape the bowl and beat an additional 30 seconds for a smooth finish.
Step 8: Use an offset spatula to frost the entire cake, including the inner ring. Reserve any leftover frosting for another use. Press shredded sweetened coconut over the frosting to coat fully. Serve and enjoy with 10-12 guests.

Tips & Variations

If your coconut milk separates, whisk it briefly before adding to ensure an even texture in the cake batter.
Be sure to grease the bundt pan right before pouring the batter to prevent pooling of butter and sticking.
You can substitute white chocolate chips with chopped white chocolate for a richer texture.
For an extra burst of citrus, add a teaspoon of lemon zest to the batter.

Storage

Store the frosted cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, let refrigerated cake come to room temperature for best flavor and texture. Leftover cake can also be frozen well wrapped for up to 2 months; thaw overnight in the fridge and frost fresh if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk straight from the can?

Canned coconut milk often separates, so it’s best to whisk it first until smooth before adding it to the batter. This ensures a consistent texture and even mixing.

What if my cake sticks to the bundt pan?

If the cake sticks, gently loosen it with an offset spatula and flip it back into the pan. This can be repeated a few times until it releases. Keeping the cake slightly warm when removing helps prevent sticking.