If you’ve ever heard about the famous coconut cake associated with Tom Cruise, you know why people are so curious about it. The original celebrity-favorite cake is known for being incredibly moist, rich, buttery, and loaded with coconut and white chocolate. This is my easy, at-home version, starting with a boxed vanilla cake mix but adding a few simple ingredients that make it taste anything but boxed.

The buttermilk and instant coconut pudding give the cake an extra-soft, moist texture, while white chocolate adds little pockets of sweetness throughout. Then it’s covered in a rich cream cheese frosting and finished with toasted coconut. It looks beautiful enough for the holidays or a special occasion, but it’s surprisingly simple to make.

Recipe

Tom Cruise Coconut Cake

No ratings yet

Print Leave a review

Scale

Ingredients

Coconut Bundt Cake

1 box vanilla cake mix
1 package coconut instant pudding mix
4 large eggs
1 cup buttermilk
1/2 cup butter melted
1/2 cup sweetened coconut flakes
1 cup white chocolate chopped

Cream Cheese Frosting

1 8-ounce package cream cheese, softened to room temperature
1/2 cup 1 stick butter, softened to room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

Topping

About 1 cup sweetened coconut flakes toasted

Instructions

Prepare the oven and pan. Preheat your oven to 350°F. Generously spray a Bundt pan with nonstick baking spray, making sure to get into all the grooves so the cake releases easily.
Make the cake batter. In a large mixing bowl, combine the vanilla cake mix, coconut pudding mix, eggs, buttermilk, melted butter, and coconut flakes. Mix for about 1–2 minutes, just until everything is smooth and well combined.
Fold in the chopped white chocolate.
Bake. Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for approximately 30–35 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs. Baking times can vary depending on your Bundt pan and oven, so begin checking around the 30-minute mark.
Allow the cake to cool in the pan for about 15–20 minutes before carefully turning it onto a cooling rack or cake plate. Let it cool completely before frosting.
Toast the coconut. Spread about 1 cup of coconut flakes onto a baking sheet. Toast at 350°F for approximately 5–8 minutes, stirring or checking frequently. Coconut can go from golden to burnt very quickly, so keep a close eye on it.
Remove from the oven once it is lightly golden and allow it to cool completely.
Make the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla, followed by the powdered sugar. Continue beating until the frosting is fluffy and completely smooth.
Decorate. Once the Bundt cake is completely cool, generously cover the entire cake with cream cheese frosting. Don’t be shy with it—you want a thick, creamy coating.
Press and sprinkle the toasted coconut all over the frosting until the cake is beautifully covered.
Slice, serve, and enjoy!

Connie’s notes

Use room-temperature ingredients. Let your eggs, cream cheese, and butter come closer to room temperature for easier mixing and a smoother texture.
Don’t overmix the batter. Mix only until everything is incorporated. Overmixing can make the cake heavier.
Chop the white chocolate. Small pieces distribute better throughout the cake and give you white chocolate in every slice.
Grease the Bundt pan really well. Pay special attention to the center tube and all the little grooves.
Let the cake cool before frosting. Even a slightly warm cake can cause the cream cheese frosting to melt and slide off.
Watch the coconut closely while toasting. Stir it halfway through so you get a mixture of golden and lighter coconut flakes.
For even more coconut flavor, add 1/2–1 teaspoon coconut extract to the cake batter or frosting.
Refrigerate leftovers because of the cream cheese frosting. For the best texture, let a slice sit at room temperature for about 15–20 minutes before serving.
Make-ahead tip: This cake is great to make a day ahead. Once completely cooled, frost it, cover it, and refrigerate overnight. The extra resting time allows the coconut, white chocolate, and buttery flavors to come together while keeping the cake beautifully moist.