Every December for the past few years, I feel like I hear a lot about the “Tom Cruise Cake.” It’s a cake that Tom Cruise sends to probably 100 of his closest celebrity friends every holiday season. It’s apparently a big honor to be on the Cake List. I’ve even started hearing about it throughout the year. The people of Hollywood are in such a frenzy to get on the list that they bring it up all year. The people who are on the list like telling the others how great the cake is. All it is is this white chocolate coconut cake from Doan’s Bakery, which you can order on Goldbelly. Tom Cruise doesn’t need to order it for you. But apparently everyone in Hollywood wants one sent to them by Tom Cruise. Even if they can all afford the $130.
Unlike all those Hollywood stars, I am not someone who can afford a $130 cake, and I have no way to get on Tom’s list. And especially since I can bake… I am going to spend significantly less money, and not have to talk to a Scientologist just to get cake!
I also think we shouldn’t call this the “Tom Cruise Cake.” He has probably never baked a cake in his life. This is Doan’s cake. Whoever she is, she owns the bakery and came up with the cake!
I’ve been meaning to make this cake for ages, to see what all the hype is about. But I just haven’t gotten around to it. But this weekend, the latest Mission Impossible came out, so Tom Cruise has been top of mind. I’ve been watching all the Mission Impossibles in preparation (to mixed reviews), so I feel like he’s everywhere. He’s also been popping up in memes in my feed.
But more importantly, it’s when my family was able to celebrate a belated Mother’s Day, and my mom loves coconut. So, I figured it was the perfect cake for the occasion!
I think my mom and Tom Cruise have… quite literally nothing in common. I’m not sure I can think of two people who are more different. I would love to witness a conversation between my mom and Tom Cruise. He could talk about the time he drove a motorcycle off a cliff and base jumped, and my mom could stare at him like he’s insane.
But now! If they’re ever in a room together, they can talk about this cake! It could be a conversation that lasts all of 2 minutes!
Mom: “Hello Tom, it’s nice to meet you. My name is Kristin.”
Tom: “Hello Kristin!”
Mom: “I hear you’re a fan of the coconut cake from Doan’s Bakery. I also like that cake! You’ve got good taste.”
Tom: “Thanks Kristin! Couldn’t agree more. Have you ever thought about joining the church of Scientology?”
Mom: “Goodbye Tom.”
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PinIngredients
For The White Chocolate Coconut Bundt Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces) sour cream, at room temperature
- 2 teaspoons coconut extract
- 3 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 8 ounces white chocolate, finely chopped into ⅛– and ¼-inch pieces
For The Coconut Cream Cheese Frosting
- 1 ½ cups shredded coconut
- 1 (8-ounce) box cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- ½ teaspoon coconut extract
- 2 cups confectioners’ sugar, sifted if necessary
- pinch kosher salt
Instructions
- First, make the coconut cake: Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a liquid measuring cup, whisk together the sour cream and the coconut and vanilla extracts.
- Cream the sugar and butter, then add the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
- With the mixer still on low, add the the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds.
- Add the white chocolate and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Generously spray a 12-cup capacity Bundt pan with nonstick baking spray. Immediately pour the batter into the prepared Bundt pan. Set the filled Bundt pan on the sheet pan.
- Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
- Allow the cake to cool completely before frosting.
- Spread the shredded coconut in a large nonstick frying pan over low heat. Cook for 1 to 2 minutes, using a spatula to toss the flakes occasionally, until fragrant but still pale. Remove from heat and scrape the coconut flakes onto a plate to stop them from cooking further.
- Make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and extracts. Beat on medium-high for 5 minutes, until very soft and creamy.
- Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners’ sugar and salt and beat until just combined.
- Scrape down the bottom and sides of the bowl with the rubber spatula once more. Then, beat on medium-high for 5 minutes, until completely smooth.
- To Decorate: Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with the shredded coconut, pressing the coconut gently into the frosting to adhere.
- Serve at room temperature or refrigerated. The assembled Bundt cake can be stored 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 the cake from drying out.