White Chocolate Coconut Cake aka: The Tom Cruise Cake
About This White Chocolate Coconut Bundt Cake
This Tom Cruise–inspired coconut bundt cake is my take on the iconic cake gifted each holiday season from Doan’s Bakery in Woodland Hills, California. While this isn’t the exact bakery recipe, it’s inspired by everything people love about the original — a rich white chocolate cake, a tender crumb, cream cheese frosting, and a generous coating of coconut. I also added a touch from Cake by Courtney- toasted coconut and toffee on the bottom that creates an AMAZING candy layer so that every surface of the cake is delicious. This version is approachable for all of you home bakers while still being delicious!
Why You’ll Love
Inspired by the famous Tom Cruise cake from Doan’s Bakery
Rich white chocolate flavor with a soft, tender crumb
Balanced sweetness that’s indulgent but not overpowering
Finished with thick cream cheese frosting and A TON of coconut
Perfect for Christmas, holidays, gifting, and special occasions
A timeless bundt cake that looks impressive but is easy to make
Ingredients You’ll Need
All-purpose flour
Baking powder and baking soda
Kosher salt
Salted butter
Granulated sugar
Eggs
Vanilla extract
Coconut extract
White chocolate
Sour cream
Whole milk
Cream cheese
Powdered sugar
Sweetened shredded coconut
Toasted coconut
Toffee pieces
How to Make
This cake starts by creaming butter and sugar until light and fluffy, then mixing in eggs, extracts, and melted white chocolate. Sour cream and milk are added to create a tender crumb, followed by the dry ingredients. The batter is baked in a bundt pan with a topping of toasted coconut and toffee, then cooled and finished with a thick cream cheese frosting and a generous coating of coconut.
Tips for Success
Cream the butter and sugar well — this step helps create a light, tender texture.
Use room-temperature ingredients for smooth mixing and even baking.
Bake just until a toothpick shows moist crumbs to avoid drying out the cake.
Let the cake cool completely before frosting so the icing holds its shape.
Apply frosting and coconut in sections so the coconut adheres evenly.
Frequently Asked Questions
Is this the same cake Tom Cruise sends every year?
The original cake is made by Doan’s Bakery in Woodland Hills, California. This recipe is a homemade version inspired by the flavors and textures of that iconic cake.
Can I make this cake ahead of time?
Yes. The cake can be baked a day ahead and frosted the next day, making it ideal for entertaining and gifting.
Does this cake need to be refrigerated?
It can be stored covered in the refrigerator, but it’s best served at room temperature for the softest texture.
Can I freeze this cake?
You can freeze the unfrosted cake tightly wrapped. Thaw completely before frosting and serving.
What to Serve With
Coffee or espresso
Hot cocoa
Fresh berries
Vanilla ice cream
More Recipes You’ll Love
White Chocolate Coconut Cake Recipe aka: The Tom Cruise Coconut Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) salted butter, room temperature
- 2½ cups granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
- 6 oz white chocolate, melted and cooled slightly
- 1 cup sour cream, room temperature
- ½ cup whole milk
- Top/Bottom Layer:
- 1 cup toffee pieces
- 1 cup toasted sweetened coconut
- 8 oz cream cheese, room temperature
- ½ cup (1 stick) salted butter, room temperature
- 4 cups powdered sugar, to taste
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- To Finish: 2–3 cups sweetened shredded coconut
Instructions
- Preheat the oven to 325°F. Generously grease and flour a 12-cup bundt pan, making sure to coat all the crevices well, then set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed for 4–5 minutes, until very light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract and coconut extract, then add the melted white chocolate and mix until fully incorporated.
- In a small bowl, whisk together the sour cream and milk until smooth. With the mixer on low speed, add half of the dry ingredients to the batter and mix just until combined. Add all of the sour cream–milk mixture and mix gently, then add the remaining dry ingredients and mix just until no streaks remain. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top. Sprinkle 1 cup toasted coconut evenly over the surface of the batter, then sprinkle 1 cup toffee pieces evenly over the coconut. Lightly press the topping into the batter just enough so it adheres, without pushing it down deeply.
- Bake for 55–75 minutes, checking at the 55-minute mark, until a toothpick inserted into the cake comes out with moist crumbs but no wet batter. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and allow it to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and coconut extract if using, and beat until thick and fluffy. The frosting should be sturdy enough to hold the coconut without sliding.
- Once the cake is completely cool, spread a thick layer of frosting over the top and down the sides of the bundt. Working in sections, press the shredded coconut into the frosting until the cake is fully coated. Chill briefly to set if desired, then serve at room temperature.
