Coconut Bundt Cake with White Chocolate Cream Cheese Frosting

Did you know that Tom Cruise shows his appreciation through cake? It’s true! Every Christmas Tom sends friends and coworkers a White Chocolate Coconut Bundt Cake from Doan’s bakery (available on Goldbelly for $130).

Since I am not on Tom’s recipient list, I decided to recreate this cake at home 😉 After all it looks and sounds absolutely delicious – coconut cake with white chocolate, cream cheese frosting and snowy shredded coconut coat.

For my copycat homemade version I wanted loads of coconut flavor, a moist crumb and rich frosting and I think I achieved all of these sweet goals! We all fell in love with this cake and I am sure you will too.

Copycat Tom Cruise Coconut Cake Ingredients

I used the Platinum anniversary Nordic Ware 12 cup bundt pan for this recipe. You can use other bundt pan shapes as long as they hold the same volume of batter.

For the Coconut Bundt Cake

• All purpose flour (plain flour) plus baking powder and baking soda to help our cake rise.
• Sugar: white or golden unrefined superfine baking sugar (caster sugar). You can also use granulated sugar if you can’t get hold of superfine.
• Jello Coconut Cream Instant Pudding: my secret ingredient for loads of coconut flavor and extra fluffiness. You can also use Vanilla Pudding mix.
• Coconut extract or emulsion plus vanilla bean paste.
• Large eggs at room temperature.
• Sour cream and coconut milk.
• Melted coconut oil and softened unsalted butter.

For the Frosting

• White chocolate chips (please don’t use candy melts or “chocolate style” chips).
• Heavy cream (=double cream)
• Powdered sugar (=icing sugar), ideally shifted
• Cream cheese – full fat cream cheese or Mascarpone cheese
• Coconut extract and vanilla bean paste.

How to Make Coconut Bundt Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Make the Cake

1. Preheat your oven to 325°F (160°C). Add the flour, sugar, Coconut instant pudding mix, baking powder, baking soda and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir or mix to combine the dry ingredients.
2. Top with the softened butter, eggs, sour cream, coconut milk, coconut oil and extracts. Beat together on low speed until the ingredients combine then increase speed to maximum and beat for a minute or until the batter is smooth.

1. Mist a 12-cup bundt pan with cake release, add the batter and level. Bake for 50-55 minutes or until the cake is risen, springy to the touch and has an internal temperature of 200°F (93°C) when checked with an instant read thermometer.
2. Rest the cake for 5-10 minutes before carefully turning out onto a wire rack to cool.

Make the Frosting

1. Heat the cream in a saucepan until tiny bubbles appear around the edge (do not boil). Place the white chocolate chips in a bowl and cover with the cream. Leave to stand for a few minutes then stir with a small balloon whisk until the chocolate is completely melted and smooth. Leave the chocolate to cool down before using.

1. Sift the powdered sugar into a mixing bowl. Add the cream cheese and extracts and beat until well combined. Add the cooled chocolate ganache and beat again until the frosting is smooth.

Decorate and Serve!

Spread the frosting over the cooled coconut cake (you may have some leftover) and cover with the shredded coconut and coconut flakes. Slice, share and enjoy!

Recipe Notes

• Make sure the bundt pan is thoroughly greased with cake release or brush with melted butter and dust with flour before using.
• You can replace the instant coconut cream pudding with instant vanilla pudding.
• Toast the shredded coconut for extra flavor: simply add the shredded coconut to a dry pan and stir over low heat until it starts to turn golden. Keep a close eye on it as it can easily burn!
• Store the cake at room temperature in a cake carrier or covered with a cake dome for up to 5 days. The cake stays lovely and moist for a few days if you don’t demolish it immediately!

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HAVE YOU MADE MY COCONUT BUNDT CAKE RECIPE? Please leave a rating, share a photo on Instagram, or save it to Pinterest with the tag #Nusde and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.