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Tom Cruise Coconut Cake Copycat: White Chocolate Coconut Bundt Cake Recipe

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4.1 from 7 reviews

A decadent and moist white chocolate coconut bundt cake inspired by Tom Cruise's favorite, featuring a fluffy coconut-infused batter, toasted coconut and toffee topping, and a luscious coconut buttercream frosting.

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

  • ½ 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

For the Garnish

  • 1 cup (95 g) sweetened shredded coconut
  • 1 cup (95 g) toasted coconut (pre-toasted recommended)
  • 1 cup toffee baking bits

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a 12-cup bundt pan thoroughly with nonstick spray and dust it with granulated sugar to ensure the cake releases cleanly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later incorporation.
  3. Combine Coconut Mixture: In a small bowl, stir together the canned coconut milk, buttermilk, and coconut emulsion or extract until well blended. Set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture is light in color and fluffy in texture.
  5. Add White Chocolate and Eggs: Stir in the melted white chocolate until incorporated. Then add the eggs and egg whites one at a time, scraping down the bowl between each addition. Beat on medium-high speed for about 2 minutes until smooth and slightly increased in volume.
  6. Incorporate Dry and Wet Mixtures: With the mixer running on low, add one-third of the flour mixture followed by half of the coconut milk mixture. Repeat with another third of the flour, the remaining coconut mixture, and finally the last of the flour. Stir until just combined; avoid overmixing.
  7. Prepare to Bake: Pour the batter into the prepared bundt pan, spreading evenly. Sprinkle the toasted coconut over the top, then cover with the toffee baking bits. This layering helps protect the coconut flakes from over-browning during baking.
  8. Bake: Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain moisture.
  9. Cool the Cake: Remove the bundt pan from the oven and place it on a cooling rack. Allow the cake to cool completely in the pan, about 1 hour, to ensure it releases cleanly when inverted.
  10. Prepare Coconut Buttercream: In a clean bowl with the paddle attachment, beat the slightly cold unsalted butter and cream cheese on medium speed for about 2 minutes until lighter in color and fluffy.
  11. Add Sugar and Flavorings: With the mixer on low, gradually add the sifted powdered sugar one cup at a time, mixing briefly between additions. Stir in the coconut emulsion and a pinch of salt.
  12. Finish Buttercream: Increase the mixer speed to medium-high and beat for an additional 3 to 5 minutes until the buttercream is light and fluffy.
  13. Assemble the Cake: Carefully invert the cooled cake onto a cake stand. Spread or pipe the coconut buttercream evenly over the top of the cake. Generously cover with sweetened shredded coconut for garnish.

Notes

  • Allowing the cake to cool completely in the bundt pan ensures it releases cleanly and maintains its shape.
  • Use room temperature eggs and butter to achieve a smooth and airy batter.
  • Pre-toasted coconut prevents the topping from burning; if using raw coconut, toast it lightly before using.
  • The layering of toasted coconut and toffee bits on top of the batter helps keep the coconut from over-browning while baking.
  • If coconut emulsion is unavailable, coconut extract can be used as a substitute but may alter flavor intensity.
  • Store the cake covered in the refrigerator; bring to room temperature before serving for best texture and flavor.

Find it online: https://cozyplatter.com/tom-cruise-coconut-cake-copycat-white-chocolate-coconut-bundt-cake-recipe/