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

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★★★★★

4.9 from 101 reviews

This Tom Cruise Coconut Cake is a moist and flavorful bundt cake featuring a tender crumb infused with coconut milk and shredded coconut. Layered with white chocolate chips inside and topped with a luscious cream cheese buttercream frosting, it is decorated with sweetened shredded coconut for a classic tropical finish. Perfect for gatherings, this rich yet light cake combines the decadence of cream cheese frosting with the subtle sweetness of coconut and white chocolate.

Ingredients

Scale

Cake 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 recommended)
  • 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 to grease and dust the bundt pan

Cream Cheese Frosting Ingredients

  • 1 stick (4 ounces) butter, softened
  • 8 ounces cream cheese, softened
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 3/4 cups (1 pound) confectioners’ sugar
  • 2 cups (about 5 ounces) sweetened shredded coconut

Instructions

  1. Preheat Oven: Set your oven to 325 degrees Fahrenheit to ensure it reaches the perfect temperature while you prepare the batter.
  2. Make the Batter: In the bowl of an electric mixer fitted with a paddle attachment, whip together the softened butter and sugar on medium-high speed until fluffy and light. Add eggs, one at a time, beating well after each addition. Incorporate sour cream, lemon juice, vanilla extract, and salt, continuing to beat until the mixture is light and smooth. Scrape the bowl with a spatula to combine all ingredients evenly.
  3. Combine Dry and Wet Ingredients: In a separate bowl, mix together the flour, baking powder, and baking soda. In another bowl, whisk the coconut milk and water together. Alternately add the flour mixture and the coconut milk mixture into the batter in three additions (dry, wet, dry), mixing just until combined. Fold in all but two tablespoons of the shredded coconut, then scrape down the bowl to ensure an even mix. (Tip: If coconut milk separates, whisk before using to re-emulsify.)
  4. Prepare the Bundt Pan and Layer Batter: Grease a 10-inch nonstick bundt pan thoroughly with baking spray or butter, then dust with flour and tap out excess. Pour about one-third of the batter into the pan and even it out with a spatula. Sprinkle a layer of most of the white chocolate chips over the batter, reserving about a quarter cup. Pour the remaining batter on top and smooth it evenly. Sprinkle the reserved chocolate chips and remaining shredded coconut on top for added texture and flavor.
  5. Bake the Cake: Place the bundt pan in the preheated oven and bake for 1 hour and 20 to 25 minutes, or until a cake tester inserted into the center comes out clean. Start testing at around 1 hour 10 minutes as oven temperatures can vary. Once done, remove the cake and cool it on a wire rack for 35 to 40 minutes until warm but manageable to handle.
  6. Unmold the Cake: Carefully run a small offset spatula around the inner and outer edges of the bundt pan to help loosen the cake. Invert the cake onto a wire cooling rack in one steady motion. If necessary, tap the pan gently to release the cake. Allow the cake to cool completely before frosting. If the cake sticks, flip it right side up again, gently loosen with the spatula, and try flipping once more.
  7. Prepare the Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, combine softened butter, cream cheese, and confectioners’ sugar on low speed until incorporated. Add vanilla extract and salt, then beat on medium-high speed for about 2 minutes until the frosting is fluffy and smooth. Scrape the bowl and beater, then beat for an additional 30 seconds to fully emulsify the frosting.
  8. Frost and Decorate the Cake: Using an offset spatula, spread the cream cheese buttercream evenly over the entire cooled cake, including the inner ring. Press the remaining sweetened shredded coconut over the frosting to fully cover the outside surface. The frosting may yield about a cup leftover. Serve the cake to 10-12 people and enjoy.

Notes

  • Do not grease the bundt pan too early; grease it right before pouring the batter to prevent pooling.
  • Coconut milk tends to separate in the can; whisk it well before measuring to ensure smooth incorporation.
  • Always remove the bundt cake from the pan while still warm to avoid sticking.
  • If the cake dome sticks, gently loosen it and try again or patch the cake since frosting will cover imperfections.
  • White chocolate chips are layered inside the cake to provide melty pockets of sweetness.
  • This recipe yields 10-12 servings, perfect for medium-sized celebrations.

Keywords: Coconut cake, bundt cake, cream cheese frosting, white chocolate, shredded coconut, tropical dessert, Tom Cruise cake copycat, coconut bundt

Find it online: https://dylangranv.com/tom-cruise-coconut-cake-recipe-copycat-doans-coconut-bundt-recipe/