Introduction

This Tom Cruise Coconut Cake is a rich, moist bundt cake bursting with coconut flavor and studded with white chocolate. Inspired by the famous Doan’s Coconut Bundt, it’s a perfect dessert for any coconut lover looking to impress with a homemade treat.

The image shows a round bundt cake covered in smooth, thick white frosting with some soft, swirled texture on the surface. The cake has a large hole in the center and is placed on a white marbled surface. One side of the cake is being decorated with a small pile of white, flaky shredded coconut, applied by a woman's hand. Next to the cake, there is a white bowl filled with more shredded coconut. The lighting highlights the creamy frosting and the soft texture of the coconut. photo taken with an iphone --ar 4:5 --v 7

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 to grease and dust 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 degrees Fahrenheit. Grease a 10-inch bundt pan thoroughly with baking spray or butter, then dust it lightly with flour. Tap out any excess flour.
Step 2: In the bowl of an electric mixer fitted with a paddle attachment, beat the 2 sticks of softened butter and sugar on medium-high speed until fluffy. Add the eggs one at a time, mixing well after each addition. Then add the sour cream, lemon juice, vanilla, and salt. Beat until the batter is light, scraping the bowl with a spatula to ensure everything is mixed.
Step 3: In a separate bowl, whisk together the flour, baking powder, and baking soda. In another bowl, combine the coconut milk and water, whisking well to emulsify any separation in the coconut milk.
Step 4: Alternately add the dry ingredients and the coconut milk mixture to the batter, starting and ending with the dry ingredients (dry, wet, dry). Mix just until fully combined. Fold in all but two tablespoons of the shredded coconut. Scrape the bowl again.
Step 5: Pour about one-third of the batter into the prepared bundt pan and even it out with a spatula. Sprinkle most of the white chocolate chips over this layer, reserving about 1/4 cup. Pour the remaining batter on top, smoothing it evenly. Sprinkle the reserved white chocolate chips and the remaining shredded coconut over the top.
Step 6: Bake for 1 hour 20 to 25 minutes, or until a cake tester inserted into the cake comes out clean. Begin checking at around 1 hour 10 minutes. Cool the cake on a wire rack for 35 to 40 minutes, until it is warm but cool enough to handle. Run a small offset spatula around the inner and outer edges of the bundt pan to loosen the cake, then carefully invert it onto a wire rack to cool completely.
Step 7: While the cake cools, make the frosting. In a stand mixer fitted with a paddle attachment, beat the 1 stick of softened butter, cream cheese, and confectioners’ sugar on low speed until combined. Add vanilla and salt, then beat on medium-high for about 2 minutes until fluffy and smooth. Scrape the bowl and beat again for 30 seconds to fully emulsify.
Step 8: Frost the cooled cake using an offset spatula, covering all surfaces including the inner ring of the bundt. Use your hand to press the remaining shredded coconut over the frosting. This cake serves 10 to 12 people and is best enjoyed fresh.

Tips & Variations

Use fresh lemon juice to brighten the batter and balance the sweetness.
If your coconut milk separates in the can, whisk it before measuring to restore consistency.
Don’t grease the bundt pan too early to avoid pooling of grease at the bottom; grease it just before pouring the batter.
For a more intense coconut flavor, toast the shredded coconut lightly before adding it to the batter and for decorating.
White chocolate chips can be swapped for chopped macadamia nuts for extra crunch and flavor contrast.

Storage

Store the cake covered tightly at room temperature for up to 3 days or in the refrigerator up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture. Leftover cake slices can be gently reheated in the microwave for about 15 seconds to soften the frosting.

How to Serve

The image shows a slice of coconut cake on a white plate in the front, with a tall thick layer of white frosting covered in shredded coconut on the outside, wrapping around the light golden-brown cake. The cake slice reveals one thick inner layer of moist, dense cake with a slightly crumbly texture. Behind it, more of the round coconut cake sits on a white plate, with a large wedge removed, showing the same cake and frosting layers. The cake and plate sit on a white marbled surface, with a pink cloth napkin and some birthday candles nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of fresh?

Yes, canned unsweetened coconut milk works perfectly. Just whisk it well before measuring to emulsify any separation.

Is this cake gluten-free?

No, this recipe uses all-purpose flour. To make a gluten-free version, try substituting a high-quality gluten-free flour blend, but note the texture may vary slightly.