Copycat Tom Cruise White Chocolate Coconut Bundt Cake

My new Copycat Tom Cruise White Chocolate Coconut Bundt Cake is an incredibly delicious, moist, and flavorful copycat recipe of the famous Doan’s Bakery White Chocolate Coconut Bundt Cake Tom sends to all of his friends at Christmas. The catch? My version doesn’t cost $130 and, according to my kids, it’s better than the original! I can’t argue with that!

Bundt cake on a plate.

The Tom Cruise Cake

Have you heard about the viral Tom Cruise cake? It’s a white chocolate coconut cake from Doan’s Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows. The world of foodies hasn’t stopped talking about it, but many people aren’t trying it. Why? Because ordering the real deal has a hefty price tag on it: nearly $130.

Lucky for me, I got my hands on a few slices thanks for a friend who had it delivered for her birthday!

Doan’s Bakery White Chocolate Coconut Bundt Cake

The original Doan’s Bakery version of this cake is described on the Goldbelly website as:

“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”

I was eager to try this famous cake, but was unfortunately left underwhelmed. (Granted, I know the cake had been shipped, but I still had high hopes.)

My Review of the Doan’s White Chocolate Coconut Bundt Cake

Okay, real talk – I taste tested the Doan’s cake on Instagram stories last week and had a hard time hiding my lack of excitement for this cake. Here’s why:

  • The cake itself lacked coconut flavor. To me, it tasted more like a dense yellow cake.
  • The description says the cake has white chocolate chunks, but I never tasted one.
  • I did think the cake was fairly moist, which won it some points. (After reading the description, we can thank the sour cream for that.)
  • The buttercream was super duper sweet and had a strong cream cheese flavor. I felt like it overpowered the cake.

After tasting the real deal, I wondered if I could make a more flavorful, more moist cake – one that resembles the original version, but takes it up a notch.

Two cake slices next to each other on parchment paper.
Left: my version / Right: Doan’s Bakery

White Chocolate Coconut Bundt Cake

It took me a few rounds of experiment to get the texture and flavor I wanted. In the first round, the cake was too fluffy and airy. In the second round, the cake was too dense. In the third round the texture was just right and the flavor was perfectly on point.

Slice of a bundt cake on a plate.

Here’s a look at what I did:

  • For fat and flavor in the cake, I used half part coconut milk and half part buttermilk.
  • I also added coconut emulsion to the cake to enhance the coconut flavor (feel free to substitute with coconut extract).
  • Instead of chunks of white chocolate, I used melted chocolate, which gives the cake added richness.
  • After pouring the batter into the pan, I topped the bottom of the cake with toasted coconut and then toffee pieces (instead of white chocolate chunks like the original – I liked the more caramelized flavor the toffee offers).
  • In the buttercream, I used a mix of butter and cream cheese, but not too much cream cheese that it would overpower the other flavors.
  • I also added coconut emulsion to the buttercream.
Bundt cake on a plate.

I’m so excited for you to try the recipe! Enjoy and let me know what you think!

Bundt cake on a plate.

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

4.97 from 164 votes
Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.



  • 3 cups (360 g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • ½ cup (125 g) canned coconut milk, mixed before measuring
  • ½ cup (120 g) buttermilk, at room temperature
  • 1 tablespoon (16 g) coconut emulsion or extract
  • 1 ¾ cups (350 g) granulated sugar
  • 1 cup (226 g) unsalted butter, at room temperature
  • 4 ounces white chocolate, melted
  • 3 eggs, at room temperature
  • 2 egg whites, at room temperature


  • 1/2 cup (113 g) unsalted butter, slightly cold
  • 4 ounces cream cheese
  • 2 ½ cups (312.5 g) powdered sugar, measured then sifted
  • 1 teaspoon (5.3 g) coconut emulsion
  • Pinch of salt


  • 1 cup (95 g) sweetened shredded coconut
  • 1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
  • 1 cup toffee baking bits



  • Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
  • In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
  • Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
  • Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
  • With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ the coconut mixture, another ⅓ of the flour, the second ½ of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
  • Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
  • Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.


  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
  • With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  • Stir in the coconut emulsion and salt.
  • Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.


  • Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.
Cuisine Cake
Course Dessert
Keyword Bundt Cake, Coconut, Coconut Bundt Cake, Coconut Buttercream, Coconut Cake, White Chocolate Coconut Bundt Cake

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

You Might Also Like

Leave a Comment

Recipe Rating


  1. 5 stars
    This cake was better than I ever thought it could be! Perfect texture, density, flavor, and sweetness. I love the addition of the toffee bits on the bottom for some added crunch. A masterpiece!

  2. 5 stars
    Super yummy coconut cake. I deviated from the recipe by using heath toffee bits and don’t recommend it, a little too sweet for me and they ended up sinking throughout the cake and creating holes. Likely because I didn’t use the toasted coconut flakes to prevent them from sinking. Still turned out yummy but next time I’ll just omit the toffee.

  3. 5 stars
    All I can say is – WOW!! This cake has the perfect blend of ingredients for the perfect flavor and the perfect texture. The texture is denser than a layer cake, but not as dense as a pound cake. And, it’s as fluffy as a bundt cake can be. I tried the recipe on the Allrecipes site, and it came out rubbery. I think your proportion of 1/2 c coconut milk and 1/2 c buttermilk is just right for this type of cake. I will forever keep this recipe as the “be all and end all” of coconut bundt cake:) Thank you so much.

    1. Thank you so much for taking the time to write such a kind review. I’m so happy you love the cake!

  4. 5 stars
    My 12 year old made this for me for Mother’s Day. It was such a delicious cake and my daughter was so proud she was able to make it all by herself! I will definitely make it again!

  5. Really beautiful cake cake, so delicious. Thank you for the recipe.
    Just want to know how to store it. Fridge or room temperature?

    1. When you’re done serving I recommend cutting into slices and wrapping in saran and putting in the freezer.

  6. Holy smoke show! This was the best coconut cake I have ever put in my southern mouth! Followed the recipe exactly….one minor change, I made my own toasted coconut and I put the toasted coconut on top. It is a texture thing for me. I’ve made it twice already and sliced it to take to my fellow teachers! Thank you!

  7. 3 stars
    I make a lot of cakes and this one did not turn out well. I sprayed the Bundt pan with cooking spray, dusted with sugar and let the cake cool for an hour. I have never waited that long to turn a cake out and I literally had to dig it out of the pan. I

    1. 5 stars
      I jut made it and the cake came out easy. I used homemade goop to grease the pan. Equal parts vegetable oil, flour and crisco whipped together. I substitute cocoa for the flour in chocolate cake . Never have a problem with cakes sticking. The cake smells and looks great .

  8. 5 stars
    This cake is so delicious and moist. The toffee bits and toasted coconut fell to the center even after I did the coconut first, but it still tasted great! Thanks for the recipe!

    1. 4 stars
      Cake came out perfect looking and icing was perfect but cake was a littje dry.’
      Do you think I baked too long or is cake a littke dry?

  9. Delicious, but the crunchy top , which becomes the bottom, loosens from the cake and really makes a crumbly mess. Will make the cake again, but will definitely leave out that step.

  10. 5 stars
    Giving this 5 stars even though I have 1 caveat. I love the flavor, moistness, richness. Not overly sweet which I appreciate. One of the best cakes ever I’ve tasted in that regard.
    BUT my issue is they we searched around to make sure we got the coconut emulsion. However, I felt that it was an overpowering flavor and left a chemically aftertaste. Almost to the point that it almost ruins the cake for me because of the aftertaste. The emulsion said “artificial flavors” which is usually a red flag for me but I couldn’t find any other ones made with real coconut. Next time I make it I’m not sure if I want to replace it with the extract or just skip it all together, I’m not sure it needs it at all.
    Nevertheless, it was a great success for my husband’s birthday who is a big Tom Cruise fan.

  11. 5 stars
    Absolutely love this recipe and the resulting cake! The cake is a bit denser than a sponge cake, but it is delicious and moist. I have a bundt pan that is on the smaller side, so I got a couple of cupcakes out of this recipe as well. I wasn’t able to find toasted coconut in the shops, so I toasted some in the oven and it worked perfectly. The buttercream frosting was so easy and complimented the cake incredibly well. I will definitely make this one again, thank you Courtney!!!

  12. 5 stars
    I made this cake for my sister’s birthday this past weekend and it was absolutely fabulous! Everyone loved it! I believe one even used the phrase “to die for” 😉
    Will definitely be making again!

  13. Hey, do you use chocolate covered toffee chips or is there such things as toffee baking chips with no chocolate on them? If so, what brand?

  14. 5 stars
    I made this in a regular Bundt cake pan and everyone loved it. Including my son that doesn’t like coconut flavoured foods. I just have a question for you, do you think I can make mini Bundt cakes using this recipe? I want to make it for thanksgiving dinner and I thought it would be nice to have individual servings of the cake. Thanks!

  15. 5 stars
    I made this cake for Father’s Day and it was a hit. Then last week for my dads bday he requested it again. Love this recipe!

Load More Comments