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5 from 6 votes

White Chocolate Coconut Bundt Cake (AKA the Tom Cruise Cake)

Craving the Celebrity-Loved White Chocolate Coconut Bundt Cake? Indulge in this legendary dessert, also known as the Tom Cruise Cake. This decadent dessert, is now within your reach.
Prep Time35 minutes
Cook Time1 hour 25 minutes
Total Time2 hours
Course: Cakes, Christmas, Dessert, Easter
Cuisine: American
Servings: 16
Calories: 607kcal
Author: Susan Ensley

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 tsp Salt
  • ½ tsp 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 tsp Vanilla Extract
  • 1 tsp 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 tsp 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 and continue beating until everything is well combined. Add the vanilla and coconut extracts and beat until combined. Then, 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 pan*. 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.**

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

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.

Nutrition

Calories: 607kcal | Carbohydrates: 76g | Protein: 7g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 154mg | Potassium: 203mg | Fiber: 4g | Sugar: 55g | Vitamin A: 661IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 2mg