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This is a copycat version of the famous “Tom Cruise Cake” from Doan’s Bakery in California. It famously got its name from being ordered every year around the holidays by Tom Cruise and sent to his family and friends. At $129.95 a pop that has to be one really good cake. While I haven’t tasted the real thing I read enough blog posts to know the key characteristics. It’s a white chocolate coconut bundt cake with a mild cream cheese frosting and covered in shredded coconut.
That was enough to go by to create the best version of this cake that’s out there. After tasting this cake, I am sure you can’t make it any better. It’s beyond moist, has a coconut forward flavor with a balanced cream cheese frosting that doesn’t overpower but perfectly compliments the cake. The original version doesn’t toast the coconut but my recipe does. Toasted coconut as a topping beats soft shredded coconut any day. The toasted flavor and crunch create even more interest and depth of flavor.
The only thing you will need that you may not have is a bundt cake pan. While I wasn’t ecstatic at first about using this type of pan, I realized it’s perfect for those that always have leftover icing on our plates when eating cake. I believe this shape creates a cake to icing ratio that is perfection. Not too much icing, just enough to compliment each bite. The key to using a bundt cake pan is preparing it to actually be non-stick. With all the nooks and crannies of the pan, you have to ensure you can get the cake out. That’s why I love using Pam No-Stick cooking spray for baking. The flour in it truly helps release baked goods from the pan.
To achieve maximum moistness within the crumb we are using a box cake mix, buttermilk, canned coconut milk, pudding mix and white chocolate. All five not only create a moist cake but insane flavor. This is coming from someone who hates white chocolate and avoids box cake mix. For this recipe I use a Betty Crocker Super Moist white box mix, Jell-O coconut instant pudding and Ghirardelli white chocolate chips.
For a fraction of the cost of the real thing you can have this insanely delicious cake. You also won’t have to wait a month to have it delivered! From now on I’ll be making this every year for my birthday. It has become my very favorite cake and I hope it becomes your favorite, too!
Tom Cruise Cake
Ingredients
Cake
- 1 14.25 oz white box cake mix Betty Crocker
- 1 3.4 oz box instant coconut pudding mix Jell-O
- 4 large eggs
- 1/2 c melted salted butter (1 stick)
- 1/2 c buttermilk
- 1/2 c canned coconut milk
- 1 tsp coconut flavor
- 1/2 tsp vanilla
- 1/2 c shredded sweetened coconut Baker's
- 1 c white chocolate chips Ghirardelli, finely chopped
Icing
- 1/2 c salted butter (1 stick) softened
- 4 oz cream cheese (1/2 brick) softened
- 2 c powdered sugar
- 1/4 tsp kosher salt
- 1/2 tsp coconut flavor
- 1/2 tsp vanilla
- 1 tbsp half & half
Topping
- 1 c shredded sweetened coconut Baker's
Instructions
- Preheat oven to 350 degrees.
- Melt one stick of butter and let it cool while you prepare the other ingredients.
- Spray every inch of your bundt pan with non-stick spray.
- Measure out one cup of white chocolate chips and finely chop. You can also use a food processor to speed up the process. Process until they are tiny crumbles.
- To a bowl or stand mixer with the whisk attachment add the box cake mix and the box pudding mix. Whisk until combined.
- To another bowl add buttermilk, canned coconut milk, four eggs, coconut flavor, vanilla, and your cooled melted butter. Whisk.
- With the mixer on low add the wet ingredients into the dry. Slowly increase speed until you're on high. Allow the batter to get beaten on high for 1 full minute. Scrape the bowl down and beat until everything is incorporated.
- Fold in the shredded coconut and white chocolate.
- Pour into your prepared bundt pan and evenly spread out.
- Bake for 40-43 minutes. If your oven cooks faster or is small (double oven) check with a toothpick at 35 minutes. If it comes out without batter on it, it's done.
- While the cake bakes toast 1 cup of the shredded coconut over medium heat. Stirring almost constantly once it starts to get color. Remove once about half the coconut is a light golden brown. Remove any shreds that get fully brown.
- Remove the cake from the oven and let it cool completely to room temperature. This should take hours.
- While the cake cools make the icing. In a bowl or stand mixer fitted with a whisk attachment cream together your butter and cream cheese.
- Add powdered sugar one cup at a time and the salt. Once incorporated add the vanilla and coconut flavor along with the half & half. Beat on high until fully mixed.
- Ice the cake and top with the toasted coconut.