Coconut Bundt Cake with White Chocolate Cream Cheese Frosting
, Updated Mar 07, 2025
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Missed out on getting the famous coconut cake Tom Cruise sends to his friends? Fear not, you can make this delicious Coconut Bundt Cake at home for a fraction of the price!
Did you know that Tom Cruise shows his appreciation through cake? It’s true! Every Christmas Tom sends friends and coworkers a White Chocolate Coconut Bundt Cake from Doan’s bakery (available on Goldbelly for $130).
Since I am not on Tom’s recipient list, I decided to recreate this cake at home 😉 After all it looks and sounds absolutely delicious – coconut cake with white chocolate, cream cheese frosting and snowy shredded coconut coat.
For my copycat homemade version I wanted loads of coconut flavor, a moist crumb and rich frosting and I think I achieved all of these sweet goals! We all fell in love with this cake and I am sure you will too.
Copycat Tom Cruise Coconut Cake Ingredients
I used the Platinum anniversary Nordic Ware 12 cup bundt pan for this recipe. You can use other bundt pan shapes as long as they hold the same volume of batter.
For the coconut bundt cake
- All purpose flour (plain flour) plus baking powder and baking soda to help our cake rise.
- Sugar: white or golden unrefined superfine baking sugar (caster sugar). You can also use granulated sugar if you can’t get hold of superfine.
- Jello Coconut Cream Instant Pudding: my secret ingredient for loads of coconut flavor and extra fluffiness. You can also use Vanilla Pudding mix.
- Coconut extract or emulsion plus vanilla bean paste.
- Large eggs at room temperature.
- Sour cream and coconut milk.
- Melted coconut oil and softened unsalted butter.
For the frosting
- White chocolate chips (please don’t use candy melts or “chocolate style” chips).
- Heavy cream (=double cream)
- Powdered sugar (=icing sugar), ideally shifted
- Cream cheese – full fat cream cheese or Mascarpone cheese
- Coconut extract and vanilla bean paste.
How to make Coconut Bundt Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the cake
- Preheat your oven to 325°F (160°C). Add the flour, sugar, Coconut instant pudding mix, baking powder, baking soda and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir or mix to combine the dry ingredients.
- Top with the softened butter, eggs, sour cream, coconut milk, coconut oil and extracts. Beat together on low speed until the ingredients combine then increase speed to maximum and beat for a minute or until the batter is smooth.
- Mist a 12-cup bundt pan with cake release, add the batter and level. Bake for 50-55 minutes or until the cake is risen, springy to the touch and has an internal temperature of 200°F (93°C) when checked with an instant read thermometer.
- Rest the cake for 5-10 minutes before carefully turning out onto a wire rack to cool.
Make the frosting
- Heat the cream in a saucepan until tiny bubbles appear around the edge (do not boil). Place the white chocolate chips in a bowl and cover with the cream. Leave to stand for a few minutes then stir with a small balloon whisk until the chocolate is completely melted and smooth. Leave the chocolate to cool down before using.
- Sift the powdered sugar into a mixing bowl. Add the cream cheese and extracts and beat until well combined. Add the cooled chocolate ganache and beat again until the frosting is smooth.
Decorate and serve!
Spread the frosting over the cooled coconut cake (you may have some leftover) and cover with the shredded coconut and coconut flakes. Slice, share and enjoy!
Recipe Notes
- Make sure the bundt pan is thoroughly greased with cake release or brush with melted butter and dust with flour before using.
- You can replace the instant coconut cream pudding with instant vanilla pudding.
- Toast the shredded coconut for extra flavor: simply add the shredded coconut to a dry pan and stir over low heat until it starts to turn golden. Keep a close eye on it as it can easily burn!
- Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days. The cake stays lovely and moist for a few days if you don’t demolish it immediately!
You will also enjoy…
HAVE YOU MADE MY COCONUT BUNDT CAKE RECIPE? Please leave a rating, share a photo on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.
Coconut Bundt Cake (Tom Cruise Copycat)
Video
Equipment
Ingredients
- 3 cups (360 g) flour all-purpose / plain flour
- 1 ¾ cups (350g) sugar , superfine / caster
- 3.4 oz (96g) coconut cream pudding mix
- 1 tbsp baking powder
- ½ tbsp baking soda
- pinch salt
- ⅞ cup (200g) unsalted butter , softened
- 3 large eggs , room temperature
- ½ cup (120ml) coconut milk , full fat
- ½ cup (120g) sour cream , full fat
- 4 tbsp coconut oil , melted
- 1 tsp coconut extract
- 1 tsp vanilla bean paste or extract
For the frosting
- ½ cup (90g) white chocolate chips (do not use candy melts)
- ⅓ cup (80ml) cream , heavy / double
- 7 oz (200g) cream cheese , full fat
- 1 cup (150g) powdered sugar (icing sugar)
- 1 tsp coconut extract
- 1 tsp vanilla bean paste or extract
To decorate
- 2 cups (200 g) shredded coconut
- 2 tbsp toasted flaked coconut (optional)
Instructions
Make the cake
- Preheat your oven to 325°F (160°C).
- Add the flour, sugar, Coconut instant pudding mix, baking powder, baking soda and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir or mix to combine the dry ingredients.3 cups (360 g) flour, 1 ¾ cups (350g) sugar, 1 tbsp baking powder, ½ tbsp baking soda, pinch salt, 3.4 oz (96g) coconut cream pudding mix
- Top with the softened butter, eggs, sour cream, coconut milk, coconut oil and extracts. Beat together on low speed until the ingredients combine then increase speed to maximum and beat for a minute or until the batter is smooth.⅞ cup (200g) unsalted butter, 3 large eggs, ½ cup (120ml) coconut milk, ½ cup (120g) sour cream, 4 tbsp coconut oil, 1 tsp coconut extract, 1 tsp vanilla bean paste
- Mist a 12-cup bundt pan with cake release, add the batter and level. Bake for 50 minutes or until the cake is risen, springy to the touch and has an internal temperature of 200°F (93°C) when checked with an instant read thermometer.
- Rest the cake for 5-10 minutes before carefully turning out onto a wire rack to cool.
Make the frosting
- Heat the cream in a saucepan until tiny bubbles appear around the edge (do not boil). Place the white chocolate chips in a bowl and cover with the cream. Leave to stand for a few minutes then stir with a small balloon whisk until the chocolate is completely melted and smooth. Leave the ganache to cool down before using.½ cup (90g) white chocolate chips, ⅓ cup (80ml) cream
- Sift the powdered sugar into a mixing bowl. Add the cream cheese and extracts and beat until well combined. Add the cooled whilte chocolate ganache and beat again until the frosting is smooth.7 oz (200g) cream cheese, 1 cup (150g) powdered sugar, 1 tsp coconut extract, 1 tsp vanilla bean paste
Decorate and serve!
- Spread the frosting over the cooled coconut bundt cake and cover with the shredded coconut and coconut flakes. Slice, share and enjoy!2 cups (200 g) shredded coconut, 2 tbsp toasted flaked coconut
Notes
- Replace the Coconut cream instant pudding mix with vanilla pudding mix.
- Make sure the bundt pan is thoroughly greased with cake release or brush with melted butter and dust with flour before using.
- Toast the shredded coconut for extra flavor: simply add the shredded coconut to a dry pan and stir over low heat until it starts to turn golden. Keep a close eye on it as it can easily burn!
- Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days. The cake stays lovely and moist for a few days if you don’t demolish it immediately!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
