Introduction

The Tom Cruise Coconut Bundt Cake is a moist and flavorful dessert enriched with white chocolate and shredded coconut. Its creamy coconut frosting and toasted coconut topping make it an irresistible treat for any occasion.

A round bundt cake covered fully with a thick layer of white frosting and shredded coconut on top giving a fluffy texture. The cake is cut into three pieces, showing the inside which has two layers of soft golden brown cake separated by a thin layer of frosting. The outer edges of the cake have a slightly darker baked crust. The cake rests on a cooling rack placed on a white marbled surface with a knife with a wooden handle next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (13.5 ounces or 383 grams) all-purpose flour
½ teaspoon baking powder
1 teaspoon kosher salt
1 cup (8 ounces or 227 grams) sour cream, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons coconut extract
3 cups (21 ounces or 595 grams) granulated sugar
1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
6 large eggs, at room temperature
8 ounces (227 grams) white chocolate, finely chopped into ⅛- and ¼-inch pieces
1 ½ cups (4.30 ounces or 122 grams) shredded coconut
1 (8-ounce) box cream cheese, at room temperature
½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
2 cups (8 ounces or 227 grams) confectioners’ sugar, sifted if necessary
Pinch kosher salt

Instructions

Step 1: Position a rack in the center of the oven and preheat to 350°F. Line a half sheet pan with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, whisk sour cream with coconut and vanilla extracts.
Step 3: In a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed until light, fluffy, and doubled in volume, about 3 to 4 minutes. Scrape the bowl as needed.
Step 4: Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl after each addition.
Step 5: With mixer on low, add dry ingredients in three parts alternating with wet ingredients in two parts, beginning and ending with dry. Beat until just combined, then scrape the bowl and beat on low for 30 seconds.
Step 6: Stir in the chopped white chocolate until evenly distributed, about 1 minute. Scrape and beat on low for another 30 seconds.
Step 7: Generously spray a 12-cup bundt pan with nonstick baking spray. Immediately pour batter into pan and place pan on the prepared sheet pan.
Step 8: Bake for 65 to 75 minutes, or until a skewer inserted comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
Step 9: After 10 minutes, invert the bundt cake onto a serving plate or wire rack. Cool completely before frosting.
Step 10: Toast shredded coconut in a large nonstick pan over low heat for 1 to 2 minutes, tossing occasionally, until fragrant but still pale. Remove from heat and transfer to a plate.
Step 11: In a stand mixer with paddle attachment, beat cream cheese, butter, coconut extract, and vanilla extract on medium-high for 5 minutes until soft and creamy. Scrape bowl.
Step 12: With mixer on low, gradually add confectioners’ sugar and salt. Beat until just combined, scrape bowl, then beat on medium-high for 5 minutes until smooth.
Step 13: Use an offset spatula to spread frosting evenly over the top of the cooled cake. Press toasted shredded coconut gently onto frosting to decorate.
Step 14: Serve the cake at room temperature.

Tips & Variations

Allow all ingredients to come to room temperature for best mixing and texture.
Use fresh shredded coconut and toast it just before decorating to enhance flavor and aroma.
For a tropical twist, consider adding chopped macadamia nuts or a drizzle of pineapple glaze.
If you prefer a stronger coconut flavor, increase the coconut extract slightly in the batter and frosting.

Storage

Store the assembled bundt cake at room temperature under a cake dome or a large bowl turned upside down for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent drying out. Enjoy the cake at room temperature for the best texture and flavor.

How to Serve

A round, ring-shaped white cake covered in a thick layer of white frosting and topped with shredded coconut flakes, giving it a fluffy and textured look all over. The cake rests on a gold circular wire cooling rack that contrasts with the cake’s white color, which sits on a white marbled surface. A knife with a dark wooden handle lies next to the cake, along with a beige cloth casually placed on the rack above the cake. Part of a white plate with brown geometric patterns is visible at the bottom right corner. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk instead of sour cream?

Sour cream adds moisture and a slight tang that’s important for this cake’s texture and flavor. Coconut milk may add flavor but won’t provide the same richness or texture, so it’s best to stick with sour cream or try a sour cream substitute like Greek yogurt.

How do I know when the cake is done baking?

Insert a skewer or thin knife into the center of the cake. If it comes out with just a few moist crumbs but no wet batter, the cake is done. Baking times can vary, so start checking around 65 minutes.

Tom Cruise Coconut Bundt Cake Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

This Tom Cruise Coconut Bundt Cake is a delightful and moist dessert bursting with coconut flavor, white chocolate chunks, and a luscious cream cheese frosting. Perfectly toasted shredded coconut adds a subtle crunch and garnish, making it an irresistible treat for any occasion.

Author: Marco
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups (13.5 ounces or 383 grams) all-purpose flour
½ teaspoon baking powder
1 teaspoon kosher salt
3 cups (21 ounces or 595 grams) granulated sugar
8 ounces (227 grams) white chocolate, finely chopped into ⅛- and ¼-inch pieces
1 ½ cups (4.30 ounces or 122 grams) shredded coconut

Wet Ingredients

1 cup (8 ounces or 227 grams) sour cream, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons coconut extract
1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
6 large eggs, at room temperature

Cream Cheese Frosting

1 (8-ounce) box cream cheese, at room temperature
½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
2 cups (8 ounces or 227 grams) confectioners’ sugar, sifted if necessary
pinch kosher salt

Instructions

Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C). Line a half sheet pan with parchment paper to catch drips or for use later if needed.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to combine and aerate.
Mix Wet Ingredients: In a liquid measuring cup, whisk together the sour cream, coconut extract, and pure vanilla extract until smooth and uniform.
Cream Sugar and Butter: Using a stand mixer fitted with the paddle attachment, beat the granulated sugar and unsalted butter on medium speed until light, fluffy, and volume has doubled, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Add Eggs: Reduce mixer speed to low and add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl after each addition to ensure even mixing.
Combine Dry and Wet Ingredients: With mixer on low, add the dry ingredients in three parts and the wet ingredients in two parts, alternating and beginning and ending with dry. Beat until just combined, scraping bowl as necessary. Then beat on low speed for an additional 30 seconds.
Add White Chocolate: Fold in the finely chopped white chocolate, mixing on low speed for about 1 minute to distribute evenly. Scrape bowl and beat for another 30 seconds.
Prepare Bundt Pan: Generously spray a 12-cup bundt pan with nonstick baking spray. Immediately pour batter into the pan, smoothing the top gently. Place bundt pan on prepared half sheet pan for stability and catch drips.
Bake Cake: Bake in preheated oven for 65 to 75 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to keep the cake moist.
Cool Cake: Allow cake to cool in the pan on a wire rack for 10 minutes. After 10 minutes, invert the cake onto a serving plate or second wire rack to cool completely before frosting.
Toast Shredded Coconut: In a large nonstick frying pan over low heat, toast shredded coconut for 1 to 2 minutes, tossing occasionally with a spatula, until fragrant and pale golden. Remove from heat and transfer to a plate to cool and stop cooking.
Make Cream Cheese Frosting: In a stand mixer bowl with paddle attachment, beat cream cheese, butter, coconut extract, and vanilla extract on medium-high speed for 5 minutes until very soft and creamy. Scrape down bowl, then with mixer on low, gradually add sifted confectioners’ sugar and salt, beating until just combined. Scrape bowl again and beat on medium-high for another 5 minutes until smooth and spreadable.
Frost and Garnish Cake: Using an offset spatula, generously frost the top of the cooled bundt cake with cream cheese frosting. Press toasted shredded coconut gently onto the frosting to decorate and adhere.
Serve and Store: Serve the cake at room temperature. Store covered at room temperature under a cake dome or inverted large bowl for up to 3 days. For cut cakes, press plastic wrap against cut surfaces to prevent drying.

Notes

Ensure all ingredients, especially eggs, butter, sour cream, and cream cheese, are at room temperature for best mixing and texture.
Do not overbake; start testing at 65 minutes to keep the cake moist and tender.
Use a nonstick bundt pan or ensure thorough greasing to prevent sticking when unmolding the cake.
Toasting the shredded coconut enhances flavor but avoid browning it too much to keep delicate coconut taste.
The white chocolate pieces add texture and sweetness, but they can be omitted if preferred for a more straightforward coconut cake.
Store cake properly to maintain moisture; avoid refrigeration as it can dry out the cake and frosting.

Keywords: coconut bundt cake, cream cheese frosting, toasted coconut, white chocolate cake, moist coconut cake