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Fork cutting into tender tom cruise coconut cake slice with white frosting

Tom Cruise Coconut Cake (White Chocolate Bundt)

5 from 1 vote
Aliana Recipes
This decadent white chocolate coconut bundt cake is inspired by the famous holiday gift from Tom Cruise. It features a tender, moist crumb packed with coconut chunks, topped with a rich cream cheese frosting and toasted coconut.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings:12 slice
Course:Dessert
Cuisine:American
Calories:680kcal
Cost:$20
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour Structural base
  • 2 teaspoon baking powder Leavening agent
  • 1 teaspoon salt Balances sweetness
  • ½ cup canned coconut milk Mixed before measuring
  • ½ cup buttermilk, room temperature Adds moisture and tang
  • 1 tablespoon coconut emulsion or extract Deepens flavor
  • 1 ¾ cups granulated sugar Sweetener
  • 1 cup unsalted butter, room temperature For creaming
  • 4 oz white chocolate, melted Adds richness
  • 3 large eggs, room temperature Binder
  • 2 large egg whites Adds lightness
  • 4 oz cream cheese For frosting
  • 2 ½ cups powdered sugar, sifted For frosting
  • 1 cup sweetened shredded coconut Garnish
  • 1 cup toasted coconut Crunchy topping
  • 1 cup toffee baking bits Hidden crunch

Equipment

  • 1 12-cup Bundt pan Essential for shape
  • 1 stand mixer Paddle attachment
  • 1 Cooling rack For cooling
  • 1 Whisk For dry ingredients
  • 1 Sifter For powdered sugar

Method
 

  1. Whisk the flour, baking powder, and salt in a medium bowl until fully aerated and combined.
  2. Stir the coconut milk, buttermilk, and coconut emulsion together in a separate small container.
  3. Beat the butter and sugar in a mixer for 3 minutes until pale, fluffy, and significantly increased in volume.
  4. Mix in melted white chocolate, then add eggs and whites one by one, scraping the bowl frequently.
  5. Alternate adding the flour mixture and liquid mixture on low speed until a smooth batter forms.
  6. Pour into a prepared Bundt pan, top with toasted coconut and toffee bits, and bake at 325°F for 50–55 minutes.
  7. Cool completely, then beat butter, cream cheese, sugar, and extract to make the frosting.
  8. Frost the cooled cake and cover generously with shredded and toasted coconut.

Nutrition

Serving: 180g (1 slice)Calories: 680kcalCarbohydrates: 85gProtein: 8gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 380mgPotassium: 190mgFiber: 2gSugar: 62gVitamin A: 15IUCalcium: 80mgIron: 2mg

Notes

Ensure all refrigerated ingredients (butter, eggs, buttermilk) are at room temperature before mixing; this prevents the batter from curdling and ensures a smooth, velvety texture.