Tom Cruise Cake (Doan’s Bakery Copycat Recipe)
This is my copycat version of the famous Tom Cruise Cake from Doan’s Bakery in California—the legendary cake that Tom Cruise famously sends to his family and friends every holiday season. With a reported price tag of around $140 per cake, it has earned an almost mythical reputation. While I haven’t had the chance to taste the original, I’ve read enough rave reviews and breakdowns to understand its defining traits.
The Tom Cruise Cake is known for being a white chocolate coconut bundt cake, topped with a light cream cheese frosting and finished with a generous coating of shredded coconut. Using those key elements as my guide, I set out to create what I truly believe is the best homemade version out there.
After one bite, I can confidently say—this cake is incredible. It’s ultra-moist, coconut-forward without being overpowering, and perfectly balanced with a cream cheese frosting that complements rather than competes with the cake. One intentional upgrade I made? Toasted coconut. While the original uses soft shredded coconut, toasting it adds a subtle crunch and nutty depth that takes this cake to the next level. Toasted coconut wins every time.
Why a Bundt Cake Pan Is Essential
The only specialty item you’ll need for this recipe is a bundt cake pan. I’ll admit, I wasn’t sold at first—but I’m officially converted. The shape creates what I consider the perfect cake-to-frosting ratio. No thick slabs of icing left behind on the plate—just enough in every bite to enhance the cake.
Because bundt pans have so many nooks and crannies, proper prep is key. I swear by Pam No-Stick Baking Spray. The added flour makes all the difference and ensures the cake releases cleanly every single time.
The Secret to Easy White Chocolate Prep
This recipe calls for finely chopped white chocolate chips, which—if you’ve ever tried to do it with a knife—you know is tedious and frustrating. That is, until I discovered my rotary cheese grater can do the job in seconds. Game. Changer.
Cutting 20 minutes of prep time is huge, and this tool does so much more than chop chocolate. It grates cheese, chops nuts, and even slices and spirals vegetables thanks to interchangeable attachments. Hands down, one of my favorite kitchen gadgets—right up there with my vegetable chopper.
How This Cake Stays So Moist
To achieve that signature ultra-moist crumb, this recipe uses a combination of:
- Boxed cake mix
- Buttermilk
- Canned coconut milk
- Instant pudding mix
- White chocolate
Each element plays a role in both moisture and flavor, creating a cake that tastes completely homemade. And this is coming from someone who typically avoids both white chocolate and box cake mix. For best results, I use:
- Betty Crocker Super Moist White Cake Mix
- Jell-O Coconut Instant Pudding
- Ghirardelli White Chocolate Chips
A Luxury Cake Without the Luxury Price
For a fraction of the cost of the original—and without waiting weeks for delivery—you can make this iconic Tom Cruise Cake at home. It’s rich, indulgent, and absolutely unforgettable. I’ll be making this every year for my birthday from now on, and I truly hope it becomes a favorite in your home 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 in the bundt pan 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. Store in an airtight container.