The Ultimate Moist Coconut Bundt Cake (Viral Tom Cruise Cake Recipe)

Every holiday season, a certain cake starts trending—and not just any cake. It’s the coconut bundt cake that Tom Cruise reportedly sends to his inner circle every year. Yes, that’s right. Hollywood’s biggest action star has a sweet side, and it comes in the form of a white chocolate coconut bundt cake from Doan’s Bakery in California.

This cake has become a bit of a legend. People want to know everything about it, what it tastes like, where it comes from, and most importantly, how to make one at home. The original cake costs around $130, and while it’s worth every bite, this guide gives you something better: a way to recreate the magic in your own kitchen.

In this article, you’ll get a rich, moist, from-scratch version that captures the spirit of the famous cake. You’ll also find a shortcut recipe using cake mix for busy bakers, along with a few variations and expert tips. Whether you’re making it for a holiday party or just because, you’re about to discover the best coconut bundt cake recipe out there.

If you’re exploring more bundt cake ideas, don’t miss The Ultimate Bundt Cake Recipe Hub, where you’ll find everything from scratch classics to creative twists. But for now, let’s focus on the easiest way to bring coconut flavor to your next celebration.

Why This is the Best Coconut Bundt Cake Recipe

This isn’t just another bundt cake, it’s the one people talk about, crave, and gift. What sets this coconut cake apart is the attention to detail. Every ingredient, every step, is chosen for a reason.

Let’s start with flavor. This recipe brings out the perfect balance of sweet white chocolate and rich coconut. It mirrors the famous Doan’s Bakery version, but with a few tweaks that make it even more satisfying.

Now, the texture, moist, tender, and never dry. That’s thanks to ingredients like sour cream and oil, which lock in moisture, and a careful mixing method that avoids overworking the batter.

Finally, this guide goes beyond the basics. You’ll find tips that help every step feel easy, whether you’re an experienced baker or just starting out. And if you’re short on time? There’s a cake mix version that still delivers on taste.

In short, this recipe was built to work, and to wow.

The “Kitchen Science” Behind a Perfect Bundt Cake

Getting a bundt cake just right isn’t luck, it’s about knowing how the ingredients work together. Here’s a quick breakdown of what each one does and why it matters.

Choosing Your Ingredients

Flour: If you want a soft, tender crumb, cake flour is your best bet. But if you’re using all-purpose flour, don’t worry, it still works well if you handle the batter gently.

Fats: Butter brings flavor, but oil adds moisture that sticks around even days after baking. The combination gives you the best of both worlds: richness and a soft, velvety texture.

Acids: Sour cream or buttermilk do more than add tang. They break down gluten, making the cake softer, and their acidity helps it rise better during baking.

Coconut Milk: Full-fat canned coconut milk adds depth. It’s thick, rich, and carries that tropical coconut flavor straight through the batter. Skip the carton versions, they’re too thin and watery.

Once you understand how these pieces fit together, it becomes easier to make smart substitutions or troubleshoot issues down the line. This knowledge helps you bake with confidence, not guesswork.

The Main Event: The Ultimate ‘Tom Cruise’ Coconut Bundt Cake Recipe (From Scratch)

This is the recipe that captures the charm of the legendary Doan’s Bakery cake, the one Tom Cruise sends to his friends each year. It’s rich, moist, and full of coconut flavor with a touch of white chocolate. If you’re baking it for the first time, follow the steps closely. It’s worth every minute.

Ingredients

For the White Chocolate Coconut Cake:

• 3 cups (383g) all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (227g) sour cream, at room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons coconut extract
• 3 cups (595g) granulated sugar
• 1 cup (227g) unsalted butter, room temperature
• 6 large eggs, room temperature
• 8 ounces (227g) white chocolate, finely chopped

For the Coconut Cream Cheese Frosting:

• 1½ cups (122g) shredded coconut
• 8 ounces cream cheese, room temperature
• ½ cup (113g) unsalted butter, room temperature
• ½ teaspoon coconut extract
• ½ teaspoon vanilla extract
• 2 cups (227g) confectioners’ sugar, sifted
• Pinch of kosher salt

Step-by-Step Instructions

1. Prep Oven and Pan:
   Preheat your oven to 350°F. Grease a 12-cup bundt pan generously with baking spray that contains flour. Set the pan aside.
2. Mix Dry and Wet Ingredients Separately:
   In a medium bowl, whisk together flour, baking powder, and salt. In another bowl or measuring cup, stir together sour cream, coconut extract, and vanilla.
3. Cream the Butter and Sugar:
   In a stand mixer, beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. The texture should look creamy and pale.
4. Add the Eggs:
   Lower the mixer speed and add eggs one at a time, mixing just until each egg disappears into the batter.
5. Combine Everything:
   With the mixer on low, alternate adding the dry and wet ingredients, starting and ending with the dry mix. Mix only until combined—don’t overdo it.
6. Fold in the White Chocolate:
   Add the chopped white chocolate and mix on low until evenly spread through the batter.
7. Bake:
   Pour the batter into the prepared bundt pan and smooth the top. Place the pan on a baking sheet and bake for 65 to 75 minutes. A toothpick should come out with a few moist crumbs.
8. Cool and Flip:
   Let the cake cool in the pan on a wire rack for 10 minutes. Then flip it out onto a serving plate and cool completely before frosting.
9. Toast the Coconut:
   Toast the shredded coconut in a dry pan over low heat, stirring occasionally for 1 to 2 minutes. Stop when it’s just fragrant—don’t let it brown too much.
10. Make the Frosting:
    Beat cream cheese, butter, and both extracts on medium-high until fluffy, about 5 minutes. Lower the speed and slowly add powdered sugar and salt. Once it’s combined, turn the mixer back up and beat until smooth and light.
11. Frost and Finish:
    Spread the frosting generously over the cooled cake. Press toasted coconut on top to finish.

This cake stays moist for days and tastes even better the next day. It’s a showstopper, and once you taste it, you’ll understand why Tom Cruise keeps sending it year after year.

Recipe Variations: Other Ways to Enjoy Coconut Bundt Cake

Everyone loves options, especially when they taste this good. Whether you’re short on time, craving a throwback to simpler cakes, or want a chocolate twist, here are three smart ways to make this coconut bundt cake your own.

Variation 1: The Quick & Easy Cake Mix Version

Short on time? This version uses cake mix and pudding mix to get you close to the original with far less effort. It’s moist, rich, and doesn’t taste like a shortcut.

Ingredients:

• 1 box white cake mix
• 1 (3.4 oz) box instant coconut pudding
• 1 cup sour cream
• 4 large eggs
• 2 teaspoons coconut extract
• ½ cup canola oil
• 1 cup canned coconut milk
• 1½ cups shredded coconut

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 tbsp cream of coconut
• ½ tsp salt
• ½ tsp rum or coconut extract
• 5 cups powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 12-cup bundt pan with baking spray that includes flour.
2. In a large bowl, mix cake mix, pudding mix, sour cream, eggs, extract, oil, and coconut milk.
3. Beat on low for 1 minute, then on medium for 2 more.
4. Stir in shredded coconut by hand.
5. Pour into pan and bake for 50–60 minutes. A toothpick should come out clean.
6. Cool in the pan for 15 minutes, then flip onto a plate to cool completely.
7. For the frosting, beat cream cheese, butter, cream of coconut, extract, and salt until smooth.
8. Add powdered sugar slowly and beat until fluffy.
9. Frost the cake, sprinkle with toasted coconut if desired.

Optional: Garnish with orange chocolate-dipped strawberries for a fun, colorful touch.

Variation 2: The ‘Old Fashioned’ Classic Coconut Cake

This version skips the white chocolate and rich frosting in favor of a simple coconut glaze. It’s perfect if you prefer cakes that feel like they came from a family recipe box.

Quick Glaze Option:

• 1 cup powdered sugar
• 2–3 tbsp coconut milk
• ¼ tsp coconut extract

Whisk together and drizzle over the cooled cake. Top with a handful of lightly toasted coconut.

Not sure which topping suits your taste or occasion? Here’s a quick comparison to help you decide:

Choosing Your Topping: Cream Cheese Frosting vs. Coconut Glaze

Each topping brings something different to the table. Here’s how they compare, so you can pick what suits your taste, or your occasion.

Topping	Texture & Flavor	Best For…
Cream Cheese Frosting	Thick, rich, tangy-sweet with coconut undertones	Celebrations, full-flavor lovers
Coconut Glaze	Light, smooth, sweet with subtle coconut	Simpler, old-school, or nostalgic bakes

If you love bold flavor and a more indulgent finish, go with the cream cheese version. Prefer something lighter or a nod to grandma’s kitchen? The coconut glaze keeps it classic.

Variation 3: The Chocolate Lover’s Coconut Bundt Cake

Love coconut and chocolate together? This version is for you. Think “Mounds bar” in cake form.

Additions:

• Stir ½ cup cocoa powder into the dry mix
• Fold in 1 cup semi-sweet chocolate chips
• Use the original cream cheese frosting or a chocolate glaze

This variation is rich, indulgent, and a great choice for birthdays or dessert tables.

Essential Techniques for Bundt Cake Success

Bundt cakes have a reputation for being a little tricky, but with the right steps, you can avoid the common pitfalls. These simple techniques help guarantee your cake turns out as beautiful as it is delicious.

How to Prepare a Bundt Pan (And Guarantee It Won’t Stick)

A stuck cake ruins the whole experience. To avoid that, you need to prep the pan properly, every single time.

Use a baking spray that includes flour (like Baker’s Joy) and apply it thoroughly, making sure it reaches every curve and corner of the pan. If you prefer the old-school method, coat the pan with softened butter or shortening, then dust it with flour, tapping out the excess.

Pro tip: Don’t grease the pan ahead of time. Wait until just before you pour in the batter. This keeps the coating from sliding down the sides.

How to Toast Coconut (3 Ways)

Toasted coconut adds flavor, color, and a little crunch. Here are three easy ways to do it:

Oven:
Spread shredded coconut on a baking sheet and bake at 325°F for 5 to 10 minutes. Stir every couple of minutes and watch closely, it can go from golden to burnt quickly.

Stovetop:
Place coconut in a dry skillet over low heat. Stir often and toast for 2 to 5 minutes until lightly golden.

Microwave:
Place coconut in a microwave-safe dish and heat in 30-second bursts, stirring between each. It’ll take 3 to 5 minutes, depending on your microwave and how much you’re toasting.

No matter which method you use, keep your eyes on it. Toasted coconut turns fast, and once it burns, there’s no saving it.

The best Coconut Bundt Cake Recipe Card (Printable)

Moist Coconut Bundt Cake (Tom Cruise Copycat Recipe)

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour 5 minutes

Cooling & Frosting Time: 1 hour

Total Time: 2 hours 30 minutes

Inspired by the viral cake Tom Cruise sends every holiday, this white chocolate coconut bundt cake is rich, moist, and topped with cream cheese frosting and toasted coconut. Includes a quick cake mix version and classic variations.

Print

Ingredients

For the Cake:

• 3 cups (383g) all-purpose flour
• ½ tsp baking powder
• 1 tsp kosher salt
• 1 cup (227g) sour cream, room temp
• 2 tsp vanilla extract
• 2 tsp coconut extract
• 3 cups (595g) granulated sugar
• 1 cup (227g) unsalted butter, room temp
• 6 large eggs, room temp
• 8 oz (227g) white chocolate, finely chopped

For the Frosting:

• 1½ cups (122g) shredded coconut
• 8 oz cream cheese, room temp
• ½ cup (113g) unsalted butter, room temp
• ½ tsp coconut extract
• ½ tsp vanilla extract
• 2 cups (227g) confectioners’ sugar
• Pinch of kosher salt

Instructions

Preheat oven to 350°F. Grease a 12-cup bundt pan with baking spray that includes flour.

In one bowl, whisk flour, baking powder, and salt. In another, combine sour cream, vanilla, and coconut extract.

Cream butter and sugar until light and fluffy, about 3–4 minutes.

Beat in eggs one at a time, mixing just until combined.

Alternate adding dry and wet ingredients, beginning and ending with the dry.

Fold in chopped white chocolate.

Pour batter into pan and smooth top. Bake 65–75 minutes until toothpick comes out with a few moist crumbs.

Cool 10 minutes in pan, then flip out onto a plate and cool completely.

Toast coconut in a dry skillet over low heat for 1–2 minutes.

Beat cream cheese, butter, and extracts until creamy. Add sugar and salt, beat until fluffy.

Frost the cooled cake and top with toasted coconut.

Notes

Cake tastes even better the next day.

Store in fridge if frosted; bring to room temp before serving.

Freeze unfrosted cake tightly wrapped for up to 2 months.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 620Total Fat: 34gSaturated Fat: 22gCholesterol: 115mgSodium: 280mgCarbohydrates: 72gFiber: 1gSugar: 52gProtein: 6g

Nutritional values are estimates based on standard ingredient databases and may vary depending on specific brands, ingredient substitutions, or preparation methods. Always consult a registered dietitian or nutritionist if you need precise dietary advice.

Troubleshooting & FAQ

Even experienced bakers run into bundt cake problems now and then. These are the most common questions people ask, and how to fix what’s going wrong.

How to Store, Keep, and Freeze Your Coconut Bundt Cake

Coconut bundt cake holds up well, if you store it the right way. Whether you’re saving leftovers or planning ahead, here’s how to keep it fresh and tasty.

At Room Temperature

If the cake isn’t frosted with cream cheese, you can leave it at room temperature for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight cake container. Keep it out of direct sunlight and away from heat sources.

In the Refrigerator

If your cake has cream cheese frosting, it should go in the fridge. Wrap it loosely in plastic or place it in a covered container to keep it from drying out. It will stay good for up to 5 days. Just remember to let it come to room temperature before serving, cold cake can taste dry, even if it’s not.

Freezing Instructions

Want to freeze it? No problem. It’s best to freeze the cake before adding frosting, but you can do it either way.

Unfrosted Cake:
Wrap the completely cooled cake tightly in plastic wrap, then in a layer of aluminum foil. Place it in a freezer bag or airtight container. It’ll keep for up to 2 months.

Frosted Cake:
Freeze the whole frosted cake uncovered for 1 to 2 hours until the icing is firm. Then wrap and store it the same way as an unfrosted cake.

To Thaw:
Let the cake thaw in the fridge overnight, then bring it to room temperature before serving. The texture and flavor will come back beautifully.

Conclusion

This isn’t just a recipe, it’s your guide to mastering one of the most talked-about cakes out there. Whether you’re recreating the legendary Tom Cruise coconut bundt cake from scratch or taking the faster route with a cake mix, you now have everything you need to get it right.

From the perfect crumb to the coconut-packed frosting, each part of this recipe has been tested, refined, and built to deliver. And with the tips, variations, and troubleshooting advice included, you can bake with confidence—no matter your skill level.

If you try this recipe, let us know how it turned out. Leave a comment, give it a star rating, or share your version on social media. We’d love to see your take on this Hollywood favorite.

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