Copycat Tom Cruise White Chocolate Coconut Bundt Cake

August 19, 2024

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!

Be sure to check out the full video tutorial below!

A slice of the famous Tom Cruise White Chocolate Coconut Bundt Cake on a white plate with a fork.

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!

A coconut bundt cake with slices cut into it on a cake stand with plates and forks on the table.

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.)

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

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.

Slices of coconut bundt cake on plates.
Seen above, I created my version to have a higher rise and a more tender crumb.

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.

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.

You can see how fluffy and smooth that cake batter is above, right? It’s so flavorful, so moist, and just so delicious! Just check out this close up below!

A slice of coconut bundt cake.

How Do I Store This Cake?

If you want to make this cake ahead of time, you’ll want to let the cake cool completely and then wrap it in plastic wrap and freeze it. Before serving, let it thaw for about 4 hours and then frost with the buttercream.

Coconut bundt cake with slices cut into it.

How to Make the Tom Cruise Coconut Bundt Cake: Video Tutorial

A slice of the famous Tom Cruise White Chocolate Coconut Bundt Cake on a white plate with a fork.

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

4.97 from 538 votes
Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Ingredients
  

FOR THE COCONUT CAKE

  • 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

FOR THE COCONUT BUTTERCREAM

  • 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

GARNISH

  • 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

Instructions
 

FOR THE WHITE CHOCOLATE COCONUT CAKE

  • 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.

FOR THE COCONUT BUTTERCREAM

  • 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.

ASSEMBLY

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

Join the Conversation

  1. 5 stars
    Fantastic. I do not have a Bundt pan and used a tube pan instead. I followed the recipe as closely as possible. I made the toffee from scratch as well as the sweetened coconut flakes. We only get plain dessicated coconut where I live.

    1. Do you make your own toffee bits? is so what is that recipe. If you buy them what brand?
      Thank you,
      Robin

      1. I made the toffee bits also. The recipe was so easy and the toffee was so good. This was the recipe I used:

        https://www.zestuous.com/homemade-toffee-bits/

  2. 5 stars
    A huge hit. I’ve made it twice and my family and friends love it. It’s so moist and delicious. I wonder if I could make cupcakes with this recipe?

    1. You totally could!

  3. 5 stars
    Excellent cake!!! Made my own toffee and toasted my flake myself.

  4. I am wanting to make this for Father’s Day this weekend. Is the coconut milk sweetened?

      1. OMG The cake is in the oven and just saw that you answered the above question yes for sweetened coconut milk! I hope it turns out–you did NOT specify that in the recipe! I’m very upset!

        1. Same here! How did it taste?

  5. 5 stars
    So good!!! My family loved it!
    I used the coconut emulsion and it had the perfect flavor.
    Question… do you think it would freeze well in slices because I don’t want it to go to waste?

    1. Yes it freezes great.

  6. 4 stars
    Delicious! I finally made this recipe because I’ve been dying to try the famous Tom Cruise cake. I left off one star only because it’s much too sweet for my taste. The toffee, while delicious, was a bit too overpowering with the rest of the cake. Sugar overload! I tried it again without the toffee and also slightly reduced the amount of powdered sugar in the buttercream and it was perfect. Not too sweet this time. I also added a bit of vanilla to the batter and buttercream because it added an extra something to the flavors without being too overpowering or sweet. Highly recommend!

  7. What is coconut emulsion and where can I find it. We only have coconut extract where I live. Thank you

    1. You can use it! But you can buy it online.

      1. Can you make coconut emulsion.? not sure what the difference is and why one is better than the other?

        1. Emulsions are water based and extracts are alcohol based. You can totally use coconut extract. I just prefer the flavor of the emulsion.

  8. Society Jane says:

    This is a great recipe and I can’t wait to try it. Does the cake stand up to being left naked for a day? I need to travel and was planning on icing it when I got there (with pre maid icing)

    Lastly ‘all purpose flour’ … for us Brits, is that self-raising or plain?

    1. That’s plain flour 🙂 And yes, it should hold up well for travel if in an airtight container or wrapped with plastic wrap.

  9. 5 stars
    Haven’t tried this recipe yet but I’m planning to do so for my daughter’s 2nd birthday party (still gave you 5 stars as it looks delicious 😉)
    Just 1 question though, do you think I could add coloured oven safe sprinkles to this to make it look like a funfetti cake or it won’t have the same result? Thanks!

    1. I think you’d be okay to do that.

    2. Could I sub gluten free 1:1 flour?

  10. Emily Whaley says:

    I plan on making this cake this weekend. In your write up about the recipe. You mentioned sour cream? Did I miss something? I don’t see sour cream anywhere in the recipe…. “ 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.)”. Can’t wait to try it! 🤗

    1. The mention of sour cream was in reference to the original version of the bundt cake. I don’t use sour cream in my version. Instead, for the moisture and flavor, I’m using coconut milk.

  11. 5 stars
    I’ve made this cake several times as is. It’s my dad’s favorite!

    He tries to eat GF for some health related reasons, but can tolerate the gluten. Has anyone made this with GF flour?
    Thanks!

    1. If love to know this as wll

  12. 5 stars
    Well, THIS CAKE was a HUGE hit in our house. I’m a retired baker and made this for a very special milestone birthday (my own). WOW…everyone absolutely freaked out and said it was THE best coconut cake they’ve ever had. I just ordered coconut emulsion for the next time I make this cake. The only other minor tweak I made was to increase the frosting by 1/2 a recipe, because my people are gigantic frosting lovers. More frosting can never be wrong.

  13. 5 stars
    This cake is AMAZING! Everyone just raves! Can’t reccomend this recipe enough. One side note, though, is that this page is so riddled with ads that I could barely write this review, let alone see the recipe. Videos constantly opening, ads popping up, it’s a mess. The recipe itself is amazing though!

  14. Is there any substitute for the buttermilk? Can inuse just the coconut milk?

    1. You could do half greek yogurt half milk.

    2. 5 stars
      OMG! Coconut! Yes and oh yes! I’d love to make this but do not have Bundt pan. Please tell me what size round cake can I use? 8” or 9” or will it be a double 8”? Or loaf pan? Thank you 💛

  15. Can you use cream of coconut instead of coconut milk? I have both but wanted to check because some recipes call for coconut cream.

    1. I wouldn’t!

  16. Ellen Goldberg says:

    5 stars
    I made this for a work party and my colleagues devoured it. I didn’t melt the chocolate and I used coconut cream instead of coconut milk, but it worked perfectly. Everyone loved the toffee on the bottom. I will make it again. I’ve been instructed not to show up at the office without it.

    1. 😂 so good!

  17. Courtney, I would never use the balance left of the coconut milk if I made this recipe. Not even sure the size of the can of coconut milk. I understand that this is a coconut cake, however, I’m going to ask this question: any substitution for coconut milk if I’m not interested in a strong coconut flavor?

  18. Sheila Tracy says:

    Been wanting to make this cake FOREVER! It smells incredible. But, I have a question. I’m not serving this until tomorrow morning. Can I frost today and will it need to be put in the refrigerator? Or, should I wait and frost tomorrow.

    1. Frost right before serving if you can!

  19. 5 stars
    This cake could not be more perfect!!!

  20. 5 stars
    Amazingly good! Didn’t have any luck finding the toffee bits only the health brand English toffee bits with chocolate. Made the cake accordingly but skipped the toffee bits as I couldn’t find the plain toffee bits and the cake was still delicious!! Highly recommend it!

    1. I’m so glad you liked it!

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