Tom Cruise’s Famous Coconut Cake (Make Your Own)

It’s that time of year again when Tom Cruise’s famous coconut bundt cake takes the internet by storm. This white chocolate coconut cake, originally crafted by Doan’s Bakery in California, has become a holiday tradition among the actor’s friends. Each Christmas, Cruise sends this delectable treat to a select list of recipients, who eagerly await its arrival like kids on Christmas morning. Glen Powell, known for his role in Top Gun: Maverick, recently showcased his gift on Instagram with the caption, “The Cruise cake has arrived.”

The cake’s reputation has grown so much that some lucky recipients even host “Cruise Cake Parties” to share its deliciousness with friends. But here’s the catch: unless you’re on Tom’s exclusive list, enjoying this luxurious cake comes with a hefty price tag—around US$130 if you order it directly.

The good news? You don’t need a Hollywood connection (or a Hollywood budget) to experience the magic of this cake. I’ve created a copycat recipe that’s not only more affordable but, according to my family, even better than the original! Moist, rich, and packed with coconut flavour, this white chocolate coconut bundt cake will quickly become a favourite in your home. Let’s dive into how you can make your own version of the legendary “Cruise Cake.”

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

This recipe replicates the famous Doan’s Bakery creation with a few upgrades to make it even more flavorful and moist. The combination of coconut milk, white chocolate, and toasted coconut creates a melt-in-your-mouth dessert that’s worth every bite.

Ingredients

For the Coconut Cake:

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• ½ cup (125 g) canned coconut milk, well mixed
• ½ cup (120 g) buttermilk, at room temperature
• 1 tablespoon (16 g) coconut emulsion or extract
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 4 ounces white chocolate, melted
• 3 eggs, at room temperature
• 2 egg whites, at room temperature

For the Coconut Buttercream:

• ½ cup (113 g) unsalted butter, slightly cold
• 4 ounces cream cheese
• 2 ½ cups (312.5 g) powdered sugar, sifted
• 1 teaspoon (5.3 g) coconut emulsion
• Pinch of salt

For Garnish:

• 1 cup (95 g) sweetened shredded coconut
• 1 cup (95 g) toasted coconut
• 1 cup toffee baking bits

Instructions

1. Prepare the Cake

1. Preheat your oven to 325°F (160°C). Spray a 12-cup bundt pan with nonstick spray and dust it with granulated sugar. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, mix the coconut milk, buttermilk, and coconut emulsion.
4. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2-3 minutes until light and fluffy.
5. Stir in the melted white chocolate, then add the eggs and egg whites one at a time, scraping the bowl between additions.
6. On low speed, alternate adding the flour mixture and coconut mixture to the batter, beginning and ending with the flour. Mix until just combined.
7. Pour the batter into the prepared bundt pan. Sprinkle the top with toasted coconut and toffee bits (this will be the bottom when inverted).
8. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 1 hour before inverting onto a cake stand.

2. Make the Buttercream

1. In a stand mixer, beat the butter and cream cheese on medium speed for 2 minutes until smooth and fluffy.
2. Gradually add the powdered sugar, one cup at a time, mixing well between additions.
3. Stir in the coconut emulsion and a pinch of salt. Beat on medium-high for 3-5 minutes until the frosting becomes light and airy.

3. Assemble the Cake

1. Spread or pipe the coconut buttercream over the cooled cake.
2. Garnish with shredded coconut.

Tips for Success

• Make Ahead: Wrap the cooled cake in plastic wrap and freeze it. Thaw for 4 hours before frosting.
• Toasting Coconut: Spread sweetened coconut on a baking sheet and toast at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden.
• Customisation: Swap toffee bits for white chocolate chunks if you prefer a closer match to the original recipe.

The original Doan’s Bakery cake may have the Hollywood seal of approval, but this homemade version is sure to win over your friends and family. Perfect for holidays, birthdays, or any occasion that calls for something special, this white chocolate coconut bundt cake is a showstopper. Who knows? It might just become your new Christmas tradition—no A-list connections required!