Tom Cruise Coconut Cake Recipe

Picture this: a fluffy, moist cake bursting with coconut flavor, studded with sweet white chocolate, and topped with a creamy frosting that melts in your mouth.

That’s the Tom Cruise Coconut Cake—a dessert so famous it’s become a Hollywood legend. Every holiday season, Tom Cruise sends this indulgent treat from Doan’s Bakery to his A-list pals, and folks like Tom Hanks and Rosie O’Donnell can’t stop raving about it. Lucky for us, we don’t need a celebrity connection to enjoy it—we can whip it up right at home.

I first heard about this cake when a friend mentioned it’s the ultimate gift that stars fight to get on the list for. At $130 a pop from the bakery, it’s a splurge, but my version keeps things simple, affordable, and just as delicious.

Whether you’re a coconut lover or just curious about the hype, this recipe brings that star-studded magic to your kitchen. Let’s dive in and bake a cake that’s worth jumping on the couch for!

Why People Love This Tom Cruise Coconut Cake

This cake has a fan club for a reason. It’s not just about the name—it’s the perfect mix of moist texture and tropical vibes. The combo of coconut and white chocolate feels like a little vacation in every bite.

Fans say it’s rich but not too heavy, thanks to the sour cream in the batter. That cream cheese frosting? It’s smooth and tangy, balancing the sweetness just right. Plus, the toasted coconut on top adds a nutty crunch that seals the deal.

Hollywood stars wait all year for this treat, and now you can see why. It’s a showstopper for parties or a cozy night in. Simple ingredients, big flavor—pure dessert bliss!

Ingredients You’ll Need

Let’s keep it easy with stuff you can find at any store. This recipe makes a 10-inch Bundt cake, serving about 12-16 people. Here’s what you’ll grab:

• For the Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sour cream
• 1 cup sweetened shredded coconut
• 1 cup white chocolate chips
• For the Frosting:
• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 2 tablespoons heavy cream
• 1 cup sweetened shredded coconut (toasted)

You probably have some of these already, like flour and sugar. The coconut extract really amps up the flavor, so don’t skip it!

Kitchen Tools Required

No fancy gadgets needed here. Just some basics to make it smooth sailing. Here’s your checklist:

• 10-inch Bundt pan
• Mixing bowls (large and medium)
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Cooling rack
• Small skillet (for toasting coconut)
• Oven mitts

A Bundt pan gives it that classic ring shape Tom’s cake is known for. If you don’t have one, a tube pan works too.

How to Make Tom Cruise Coconut Cake

Ready to bake? These steps are straightforward and fun. Let’s break it down.

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Grease your Bundt pan with butter and dust it with flour. This keeps the cake from sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside for now. This mix gives the cake its structure.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar with an electric mixer. Mix on medium speed until it’s light and fluffy, about 3-4 minutes. This makes the cake tender.

Step 4: Add Eggs and Flavors

Beat in the eggs one at a time, mixing well after each. Add vanilla and coconut extracts, then stir in the sour cream. It’ll look creamy and smell amazing.

Step 5: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture. Mix on low until just combined—don’t overdo it. Fold in the shredded coconut and white chocolate chips with a spatula.

Step 6: Fill the Pan

Pour the batter into your prepared Bundt pan. Smooth the top with the spatula so it bakes evenly. It’s thick, so take your time.

Step 7: Bake the Cake

Pop it in the oven and bake for 55-65 minutes. Check with a toothpick—if it comes out clean, it’s done. Let it cool in the pan for 20 minutes before flipping onto a rack.

Step 8: Toast the Coconut

While the cake cools, heat a small skillet over medium heat. Add 1 cup of shredded coconut and stir until golden, about 3-5 minutes. Set it aside to cool.

Step 9: Make the Frosting

Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, coconut extract, and heavy cream. Whip it until fluffy, about 2 minutes.

Step 10: Frost and Finish

Once the cake is fully cooled, spread the frosting over the top and sides. Sprinkle the toasted coconut all over. Press it gently so it sticks.

Nutritional Information

Here’s a quick look at what’s in a slice (based on 16 servings). It’s a treat, so enjoy it in moderation!

These numbers can vary slightly depending on brands or tweaks you make. It’s rich, but oh-so-worth it!

Tips for the Best Coconut Cake

Want to nail this recipe? Here are some handy pointers:

• Use room-temperature ingredients for a smoother batter.
• Don’t overmix after adding flour—it keeps the cake light.
• Toast the coconut fresh for extra flavor; pre-toasted can taste stale.
• If you love coconut, double the extract for a bolder kick.
• Let the cake cool completely before frosting, or it’ll slide off.
• Store leftovers in the fridge, but bring to room temp before serving.

These little tricks make a big difference. You’ll impress everyone with this one!

Serving Suggestions

This cake shines on its own, but here’s how to make it extra special:

1. Slice it thick and serve with a hot cup of coffee or tea.
2. Add a scoop of vanilla ice cream for a cool contrast.
3. Top with fresh berries like raspberries for a pop of color.
4. Pair it with whipped cream if you’re feeling fancy.
5. Serve at room temp for the softest texture.

It’s perfect for holidays, birthdays, or just because. Everyone will want seconds!

Storing Your Cake

Keep this beauty fresh with these tips. It’s too good to waste.

Put leftovers in an airtight container and store in the fridge. It’ll stay good for up to 5 days. The frosting holds up well, and the flavors get even better.

You can freeze it too! Wrap unfrosted cake tightly in plastic wrap, then foil. It keeps for 2 months. Thaw overnight in the fridge, then frost fresh.

Why This Recipe Works

This copycat nails the Tom Cruise vibe without the hefty price tag. The sour cream keeps it moist, while white chocolate adds a sweet surprise. That toasted coconut topping? It’s the cherry on top.

It’s simple enough for beginners but tastes like a pro made it. You get all the Hollywood glamour in your own kitchen. Plus, it’s a crowd-pleaser every time.

Summary

The Tom Cruise Coconut Cake is more than a dessert—it’s a slice of celebrity magic you can recreate at home. With its fluffy coconut cake, creamy frosting, and crunchy topping, it’s no wonder stars adore it. This recipe keeps things easy and affordable, delivering big flavor in every bite.

You don’t need to be on Tom’s gift list to enjoy this treat. Bake it for your next gathering, and watch it disappear fast. It’s a fun, delicious way to bring a little Hollywood into your life!

FAQ Section

What makes this cake so special?
It’s the combo of moist cake, white chocolate, and coconut frosting that stars love. The texture and flavor are unbeatable.

Can I use a different pan?
Yes, a tube pan or two 9-inch rounds work. Adjust baking time—check at 45 minutes.

How do I make it less sweet?
Cut the sugar in the cake to 1¾ cups and use less powdered sugar in the frosting.

Can I skip the white chocolate?
Sure, it’ll still be tasty. Add extra coconut to keep the flavor bold.

How long does it take to make?
About 30 minutes to prep and 1 hour to bake, plus cooling time. Plan for 2-3 hours total.

Is this cake good for beginners?
Absolutely! The steps are simple, and the results are forgiving and delicious.

Tom Cruise Coconut Cake Recipe

Usman Malik

The Tom Cruise Coconut Cake is a moist, flavorful dessert packed with coconut and white chocolate, topped with creamy frosting and toasted coconut. This Hollywood-inspired recipe is simple to make at home, offering a rich, tropical taste. Perfect for special occasions, it serves 12-16 people and brings celebrity flair to your table.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 16 Slices

Calories 480 kcal

Equipment

• 10-inch Bundt pan
• Mixing bowls (large and medium)
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Cooling rack
• Small skillet (for toasting coconut)
• Oven Mitts

Ingredients

  

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sour cream
• 1 cup sweetened shredded coconut
• 1 cup white chocolate chips

For the Frosting:

• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 2 tablespoons heavy cream
• 1 cup sweetened shredded coconut toasted

Instructions

 

Step 1: Preheat and Prep

• Set your oven to 350°F (175°C). Grease your Bundt pan with butter and dust it with flour. This keeps the cake from sticking.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside for now. This mix gives the cake its structure.

Step 3: Cream Butter and Sugar

• In a large bowl, beat the softened butter and sugar with an electric mixer. Mix on medium speed until it’s light and fluffy, about 3-4 minutes. This makes the cake tender.

Step 4: Add Eggs and Flavors

• Beat in the eggs one at a time, mixing well after each. Add vanilla and coconut extracts, then stir in the sour cream. It’ll look creamy and smell amazing.

Step 5: Combine Wet and Dry

• Slowly add the dry ingredients to the wet mixture. Mix on low until just combined—don’t overdo it. Fold in the shredded coconut and white chocolate chips with a spatula.

Step 6: Fill the Pan

• Pour the batter into your prepared Bundt pan. Smooth the top with the spatula so it bakes evenly. It’s thick, so take your time.

Step 7: Bake the Cake

• Pop it in the oven and bake for 55-65 minutes. Check with a toothpick—if it comes out clean, it’s done. Let it cool in the pan for 20 minutes before flipping onto a rack.

Step 8: Toast the Coconut

• While the cake cools, heat a small skillet over medium heat. Add 1 cup of shredded coconut and stir until golden, about 3-5 minutes. Set it aside to cool.

Step 9: Make the Frosting

• Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, coconut extract, and heavy cream. Whip it until fluffy, about 2 minutes.

Step 10: Frost and Finish

• Once the cake is fully cooled, spread the frosting over the top and sides. Sprinkle the toasted coconut all over. Press it gently so it sticks.

Notes

This recipe shines with room-temperature ingredients for a smooth batter, so plan ahead. Don’t skip toasting the coconut fresh—it adds a key crunch. Let the cake cool fully before frosting to avoid a melty mess.

Keyword Tom Cruise Coconut Cake, Tom Cruise Coconut Cake Recipe, tom cruise coconut cake recipe from scratch