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

★★★★★

4.4 from 118 reviews
  • Author: Hugo
  • Total Time: 1 hour 45 minutes
  • Yield: 10-12 servings 1x

Description

This Tom Cruise Coconut Cake Recipe is a copycat of Doan’s famous Coconut Bundt Cake, featuring a moist, rich cake infused with coconut milk and shredded coconut, layered with white chocolate chips, and topped with a luscious cream cheese buttercream frosting and a generous sprinkle of sweetened shredded coconut. Perfect for coconut lovers and special occasions.

Ingredients

Scale

Cake Batter

  • 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 (for greasing and dusting bundt pan)

Cream Cheese Frosting

  • 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 (for decorating)

Instructions

  1. Preheat the Oven: Set your oven to 325°F (165°C) and prepare your bundt pan by greasing it with baking spray or butter, then dusting lightly with flour. Tap out any excess flour to avoid clumps.
  2. Make the Cake Batter: In the bowl of an electric mixer fitted with a paddle attachment, whip 2 sticks of softened butter and 2 cups sugar on medium-high speed until light and fluffy. Add eggs one at a time, mixing well after each. Incorporate the sour cream, lemon juice, vanilla extract, and salt. Scrape down the sides to ensure even mixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. In another bowl, mix the coconut milk and water until emulsified.
  4. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients alternately with the coconut milk mixture into the batter (dry, wet, dry), mixing just until combined. Fold in the shredded coconut, reserving two tablespoons for later.
  5. Assemble the Cake in the Bundt Pan: 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 the batter, reserving about 1/4 cup. Add the remaining batter on top, smoothing it out evenly. Sprinkle the top with the remaining white chocolate chips and the reserved shredded coconut.
  6. Bake the Cake: Bake for 1 hour and 20 to 25 minutes, checking for doneness at around 1 hour 10 minutes by inserting a cake tester or toothpick into several spots; it should come out clean. Once done, let the cake cool on a wire rack for 35 to 40 minutes until warm but manageable.
  7. Remove the Cake from the Pan: Run a small offset spatula around the inner and outer edges of the bundt pan to loosen the cake. In one swift motion, invert the cake onto a wire rack. If the cake sticks, gently work it loose and try again. Allow the cake to cool completely.
  8. Make the Cream Cheese Frosting: Using a stand mixer with a paddle attachment, beat the softened butter, cream cheese, and confectioners’ sugar on low speed until combined. Add vanilla extract 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.
  9. Frost and Decorate: Spread the cream cheese frosting evenly over the cooled cake, including the inner ring of the bundt. Use your hands to gently press and spread the sweetened shredded coconut over the frosting, covering the cake entirely. Serve and enjoy!

Notes

  • Use Diamond Crystal kosher salt for accurate seasoning, but you can substitute with other kosher salts adjusting quantity slightly.
  • Do not grease the bundt pan too early to avoid pooling of grease; grease it right before pouring batter.
  • If coconut milk separates, whisk it before using to emulsify.
  • The cake tester check is crucial as oven temperatures vary; start checking at 1 hour 10 minutes.
  • Removing the bundt cake while slightly warm ensures it does not stick.
  • Leftover frosting can be refrigerated and reused within a few days.
  • This cake serves 10 to 12 people.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Tom Cruise Coconut Cake, Doan’s Coconut Bundt Cake, coconut bundt cake, cream cheese frosting, white chocolate coconut cake, holiday dessert, coconut cake recipe

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