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Tom Cruise Cake

This copycat recipe attempts to recreate the legendary Tom Cruise Cake, a moist and decadent white chocolate coconut Bundt cake famed for its association with the actor’s generous holiday gifting. This version features a rich, buttery base with a delightful coconut flavor, studded with pockets of melted white chocolate. A luscious cream cheese frosting adds the perfect touch of sweetness and tanginess.

  • Total Time: 1 hour 45 minutes - 2 hours
  • Yield: 10-12 servings

Ingredients

Cake Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sour cream
  • 2 cups sweetened flaked coconut
  • 1 cup white chocolate chips

Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3–4 cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 1 cup sweetened flaked coconut

Instructions

Get Started:

  1. Prep and Preheat: Grease and flour a 10-12 cup Bundt pan thoroughly. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Whisk Dry Ingredients: In a bowl, combine the flour, salt, and baking powder. Whisk to ensure everything is mixed evenly and set aside.

Make the Cake Batter:

  1. Cream Butter & Sugar: Using a stand mixer or electric beaters, cream together the butter and sugar until light and fluffy (about 3 minutes on medium speed).
  2. Add Eggs: Beat in eggs one at a time, mixing thoroughly after each addition.
  3. Flavor Boost: Stir in vanilla and coconut extracts.
  4. Alternate Dry & Wet: Add the dry ingredients in thirds, alternating with the sour cream in two additions. Begin and end with the dry ingredients. Mix just until combined– don’t overmix!
  5. Fold in the Extras: Gently fold in the white chocolate chips and coconut.

Bake & Cool:

  1. Pour and Bake: Transfer the batter to your prepared Bundt pan and bake for 75-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Cool Down: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Coconut Variation: For a more intense coconut flavor, use unsweetened coconut and a higher-quality coconut extract. Toasting the coconut will add an extra layer of nutty flavor.
  • Gluten-Free Adaptation: Use a 1:1 gluten-free baking flour blend.
  • Vegan Adaptation: Use vegan butter, flax eggs or vegan egg replacer, dairy-free white chocolate, and a plant-based sour cream alternative.
  • Pan Prep: Successful Bundt cakes rely on well-greased and floured pans. Take the time to do this thoroughly!
  • Author: Juana M. Benedict
  • Prep Time: 30 minutes
  • Cook Time: 75-90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 550
  • Sugar: 50g
  • Sodium: 300mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg