While I have never been the recipient of the famous coconut cake Tom Cruise sends to his friends for Christmas, I had one of the famous Cruise cakes from Doan’s Bakery in California a few years ago and wanted to recreate it. You can buy it online for $129 but if you did not make $30 million on your last movie, this might be the better option.
First of all, the famous Cruise cake is made in a bundt pan. Most Southern coconut cakes are towering layer cakes. The bundt cake is much easier, especially if you will have to transport the cake. And be certain to use a large (12-cup) bundt pan. After a bit of trial and error, this is the recipe that most closely resembles the Cruise one.
THE FAMOUS ‘TOM CRUISE’ WHITE CHOCOLATE COCONUT CAKE
1 1/2 sticks unsalted butter, room temperature
1/4 cup vegetable oil
2 cups granulated sugar
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup canned coconut milk
3/4 cup whole buttermilk
2 teaspoons pure coconut extract
1 teaspoon pure vanilla extract
I cup white chocolate, chopped fine
3 whole large eggs plus 2 egg whites, room temperature
FROSTING
1 stick unsalted butter, room temperature
4 ounces cream cheese, room temperature
Pinch salt
1 teaspoon fresh lemon juice
1/4 cup canned coconut milk, plus more if you need to thin the frosting
3 cups Confectioners sugar
1/2 teaspoon coconut extract
1/2 teaspoon vanilla. extract
2 cups sweetened shredded coconut for garnish
DIRECTIONS:
Be sure to prepare all of the ingredients before you begin to make the cake. Set out the butter at least 2 hours prior to beginning.
Preheat oven to 325 F.
For the Cake:
Butter and lightly flour a large (12-cup) bundt pan. Set aside.
In a large bowl, sift together the flour, salt and baking powder. Set aside.
In a small bowl, stir together the buttermilk, coconut milk, coconut extract, and vanilla extract. Set aside.
Using the paddle attachment of a stand mixer, beat the butter, oil, and sugar on medium speed until light and fluffy; about 3 minutes.
Reduce the speed to low and add the eggs and egg whites, one at a time until incorporated. Scrape down the sides of the bowl and beat for 2 more minutes on high speed.
Reduce the speed to low and add the dry ingredients, alternating with the milk mixture in 3 additions just until combined. Remove from the stand and fold in the chopped white chocolate.
Pour the batter into the prepared pan. Bake for 55 minutes or until a skewer inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes. Then invert and remove from the pan and cool on a baking rack. Make certain the cake is completely cool before frosting.
For the Frosting:
Using a stand mixer with a whisk attachment, beat together the butter, cream cheese, coconut extract and vanilla extract on medium speed until pale and fluffy, about 3 minutes.
On the lowest speed, add half of the Confectioners sugar. Alternate with half of the coconut milk and repeat. Add the lemon juice and salt. Beat on medium high for 1 minute. If the frosting is too thick, add a little more coconut milk. If it is too thin, beat in a bit more Confectioners sugar until you reach the desired consistency.
When the cake is fully cooled, cover in frosting and then garnish the entire cake with shredded coconut. TIP: if it is a hot day, you might chill the cake for 10-15 minutes before slicing.
