Craving a show-stopping dessert? This White Chocolate Coconut Bundt Cake recipe, also known as the "Tom Cruise Cake," is surprisingly easy to make and delivers an unforgettable flavor combination. Enjoy a moist coconut and white chocolate cake, covered in a luscious cream cheese frosting, and finished with sweet coconut. This recipe guides you through each step to create a homemade cake that's perfect for Easter, parties, or simply satisfying your sweet tooth.
Jump to:
- Here's Why You'll Want to Make the White Chocolate Coconut Bundt Cake
- Ingredients - Here's What You'll Need for the White Chocolate Coconut Bundt Cake
- Steps to Make the White Chocolate Coconut Bundt Cake
- Ingredients - Here's What You'll Need to Make the Cream Cheese Frosting
- Steps to Make the Cream Cheese Frosting
- Steps to Finish the White Chocolate Coconut Bundt Cake
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Cakes
- Recipe
Here's Why You'll Want to Make the White Chocolate Coconut Bundt Cake
- Celebrity-Approved Flavor: This cake is famously gifted by Tom Cruise to his A-list friends, so you know it's delicious!
- Moist and Dreamy Texture: The combination of coconut and white chocolate creates a decadent and incredibly moist cake that practically melts in your mouth.
- Easy to Make: Don't be fooled by the fancy name! This bundt cake comes together with readily available ingredients and requires no complicated baking techniques.
- Budget-Friendly: Skip the expensive shipping costs of the original bakery version. Making it yourself saves money and allows you to enjoy the cake fresh from the oven.
- Perfect for Sharing: The bundt cake design makes it ideal for holiday feasts, potlucks, parties, or simply enjoying with family and friends.
Ingredients - Here's What You'll Need for the White Chocolate Coconut Bundt Cake
Steps to Make the White Chocolate Coconut Bundt Cake
- Preheat the oven to 350°F. In a medium size bowl, add the all-purpose flour, baking powder, and salt. Then, combine well with small whisk or fork. Set the bowl aside until ready to use.
- Place the unsalted butter in the bowl of an electric stand mixer and beat on medium speed for 5 minutes.
- Scrape the bowl and add the white sugar. Continue beating for another 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Then add the sour cream, vanilla extract, and coconut extract. Continue beating until everything is well combined.
- Then, add the mixed dry ingredients and beat until well combined.
- Add the sweetened coconut flakes.
- And the white chocolate chips and beat just until they are combined.
- Grease and flour a 15-cup bundt pan. I like to use Baker's Joy No-Stick Baking Spray with Flour. Then, pour the batter into the prepared pan and spread it so that it's leveled evenly with a rubber spatula. Bake in a 350°F oven for 1 hour and 25 minutes.
- Remove from the oven and cool in the pan on a wire rack for 20 minutes.
- After 20 minutes, turn the cake out onto the wire rack and allow it to cool completely before frosting. I like to wrap my cakes in plastic wrap overnight and frost them the next day.
Ingredients - Here's What You'll Need to Make the Cream Cheese Frosting
Steps to Make the Cream Cheese Frosting
- Add the room-temperature cream cheese, room-temperature unsalted butter, salt, and vanilla extract to a large bowl. Then, beat at medium speed with an electric hand mixer until well combined.
- Next, add the powdered sugar, about a cup at a time, beating well after each addition until well combined.
- Add the heavy whipping cream and beat until well combined and the frosting is smooth and creamy.
Steps to Finish the White Chocolate Coconut Bundt Cake
- Place the cake on a cardboard cake round or a large serving plate. Then, using an icing spatula or knife, cover the entire outside of the cake with the cream cheese frosting.
- Using your hands, press the sweetened coconut flakes into the frosting, making sure to coat the entire outside of the cake.
This White Chocolate Coconut Bundt Cake, also celebrated as the Tom Cruise Cake, is more than just a dessert; it's an experience. From the moist coconut cake to the luscious cream cheese frosting, every element is crafted to perfection. With this easy-to-follow recipe, you can effortlessly bring a touch of Hollywood glamour to your table.
Frequently Asked Questions
You can substitute sour cream with plain yogurt thinned with a little milk, or buttermilk. However, these options may slightly alter the final taste and texture.
Opt for white chocolate chips made with real cocoa butter for the best flavor and meltability.
Absolutely! This cake pairs well with many frostings. Cream cheese frosting is a classic choice, but you could also try a vanilla glaze, whipped cream frosting, or even a white chocolate ganache.
Sure, toasting the coconut can add a deeper, caramelized flavor dimension that elevates the cake.
You don't have to, but I highly recommend it since the butter has to beat for five minutes, then it beats for an additional five minutes after adding the sugar. That's a total of 10 minutes of beating just for the first two ingredients. And if you're anything like me, your arm is likely to get tired holding a hand mixer for that long. Using a stand mixer you're less likely to skimp on the beating time, which you need. The longer you beat, the more air you're incorporating into batter which contributes to a lighter cake.
Recipe Tips and Tricks
- Don't Overmix: Once you've incorporated the dry ingredients, resist the urge to overmix the batter. Overmixing can lead to a dense cake. Mix just until everything is combined.
- Room Temperature Ingredients: Ensure all your ingredients, especially the eggs and butter, are at room temperature. This promotes even mixing and a smooth batter.
- Oven Temperature: Ovens can vary, so keep an eye on the cake towards the end of baking. A toothpick inserted into the center should come out with a few moist crumbs, not completely clean.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Other Great Cakes
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
White Chocolate Coconut Bundt Cake (AKA the Tom Cruise Cake)
Equipment
- 15-cup Bundt Pan
- Baker's Joy No-Stick Baking Spray with Flour
- Electric Stand Mixer
- Electric hand mixer
- Silicone Spatula
- whisk
Ingredients
Ingredients for the Cake
- 3 c All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 3 c White (Granulated) Sugar
- 1 c Unsalted Butter room temperature
- 6 Extra-Large Eggs room temperature
- 1 c Sour Cream room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coconut Extract
- 2 c Sweetened Coconut Flakes
Ingredients for the Cream Cheese Frosting
- 4 oz Cream Cheese room temperature
- ¼ c Unsalted Butter room temperature
- 1 teaspoon Vanilla Extract
- ⅛ tsp Salt
- 2 c Powdered Sugar
- 1 ½ c Sweetened Coconut Flakes
Instructions
Steps to Make the Cake
- Preheat the oven to 350°F.
- In a medium bowl, whisk the all-purpose flour, baking powder, and salt until well combined. Set the bowl aside until ready to use.
- Place the unsalted butter in the bowl of an electric stand mixer and beat on medium speed for 5 minutes. Scrape the bowl, add the white sugar, and continue beating for another 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Then add the sour cream, vanilla extract, and coconut extract. Continue beating until everything is well combined. Next, add the mixed dry ingredients and beat until combined.
- Add the sweetened coconut flakes and the white chocolate chips, and beat just until they are combined.
- Grease and flour a 15-cup bundt pan1 Then, pour the batter into the prepared pan and spread it evenly with a rubber spatula.
- Bake in a 350°F oven for 1 hour and 25 minutes. Remove from the oven and cool in the pan on a wire rack for 20 minutes.
- After 20 minutes, turn the cake onto the wire rack and cool completely before frosting.2
To Make the Cream Cheese Frosting
- Add the cream cheese, unsalted butter, salt, and vanilla extract to a large bowl. Then, using an electric hand mixer, beat at medium speed until it is well combined.
- Next, add the powdered sugar, about a cup at a time, beating well after each addition.
- Add the heavy whipping cream, beat until well combined and the frosting is smooth and creamy.
To Finish the White Chocolate Coconut Bundt Cake
- Place the cake on a cardboard cake round or a large serving plate. Then, using an icing spatula or knife, cover the entire outside of the cake with the cream cheese frosting.
- Then, using your hands, press the sweetened coconut flakes into the frosting, making sure to coat the entire outside of the cake.
- Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Yield 16 servings
Tips/Notes
- I like to use Baker's Joy No-Stick Baking Spray with Flour.
- I like to wrap my cakes in plastic overnight and frost them the next day.
Leave a Reply