Description
A copycat recipe for the famous White Chocolate Coconut Bundt Cake that Tom Cruise reportedly gifts to friends. This cake features a moist, tender crumb, creamy coconut frosting, and a generous coating of shredded coconut, with hidden white chocolate chunks for an extra touch of decadence. It’s a truly indulgent dessert perfect for any special occasion.
Ingredients
Scale
- For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 large egg whites
- 1/2 cup canned coconut milk
- 1/2 cup buttermilk
- 1 tablespoon coconut extract or emulsion
- 1 tablespoon vanilla extract
- 4 ounces white chocolate, melted or finely chopped
- For the Frosting:
- 1/2 cup unsalted butter, slightly softened
- 4 ounces cream cheese, softened
- 2 1/2 cups powdered sugar, sifted
- 1 teaspoon coconut extract
- Pinch of salt
- For Coating:
- 1 to 2 cups sweetened shredded coconut or toasted coconut flakes
Instructions
- Preheat your oven to 325°F (163°C). Grease a 10- or 12-cup bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, stir together the coconut milk, buttermilk, coconut extract, and vanilla extract. Set aside.
- In a stand mixer, beat the butter and sugar on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs and egg whites one at a time, mixing well after each addition.
- Pour in the melted or finely chopped white chocolate and mix until combined.
- On low speed, add the dry ingredients in three additions, alternating with the coconut milk mixture in two additions. Start and end with the dry ingredients. Mix just until combined.
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 65 to 75 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Invert it onto a wire rack and cool completely.
- Make the Frosting: Beat the butter and cream cheese until smooth. Gradually add the powdered sugar until well combined. Add the coconut extract and salt, then beat until light and fluffy.
- Frost the Cake: Spread the frosting evenly over the cooled cake.
- Coat with Coconut: Press shredded coconut all over the frosted cake.
- Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- This is a copycat recipe for the Tom Cruise Coconut Bundt Cake.
- The cake can be stored at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen unfrosted for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450-500 kcal per slice (estimated)
- Sugar: Approx. 45-50g per slice (estimated)
- Sodium: Approx. 200-250mg per slice (estimated)
- Fat: Approx. 25-30g per slice (estimated)
- Saturated Fat: Approx. 15-18g per slice (estimated)
- Unsaturated Fat: Approx. 10-12g per slice (estimated)
- Trans Fat: Less than 1g per slice (estimated)
- Carbohydrates: Approx. 55-60g per slice (estimated)
- Fiber: Approx. 1-2g per slice (estimated)
- Protein: Approx. 5-7g per slice (estimated)
- Cholesterol: Approx. 90-100mg per slice (estimated)
Keywords: Tom Cruise Coconut Bundt, coconut bundt cake, white chocolate coconut cake, celebrity cake recipe, moist bundt cake, coconut frosting, homemade bundt cake, party cake