Coconut Bundt Cake (Tom Cruise Copycat)

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This moist coconut bundt cake with white chocolate cream cheese frosting and snowy shredded coconut coat is easy to make from scratch.

Prep Time10

Cook Time50

Course: Dessert

Cuisine: American

Keyword: Coconut Bundt Cake

Servings: slices

Calories: 709kcal

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.

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

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

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!