Tom Cruise Cake
A copycat recipe of the famous white chocolate coconut bundt cake Tom sends out at Christmas from Doan's Bakery for $130!
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.
Tried this recipe?Let us know how it was!