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The viral “Tom Cruise cake” is a lusciously moist coconut bundt cake with coconut throughout the batter and toasted coconut pressed on the outside of a smooth cream cheese frosting. One of its signature features is a chewy toasted coconut layer baked into the top of the cake that adds delightful texture.
Each bite delivers a crisp toasted top, a tender coconut cake, and tangy cream cheese frosting. The original Doan’s Bakery version is sometimes said to include white chocolate pieces in the batter; many tasters don’t notice the chocolate, and I omitted it from my main version. If you prefer, I include notes on adding white chocolate below. This is my made-from-scratch take on the cake that shares the actor’s name — rich, coconut-forward, and utterly memorable.
While some online variations start from a cake mix, this recipe is made from scratch for a superior texture. If you love coconut, try other favorites like coconut cake, coconut pound cake, coconut cupcakes, and coconut buttermilk cake — each offers a different, delicious take on this classic flavor.
What is Tom Cruise Cake
The cake became famous when Tom Cruise began gifting these bundt cakes to friends, family, and colleagues. Doan’s Bakery in Woodland Hills, California — a family-owned bakery run by Karen Doan — is credited with the original. The bakery still sells the cake for a premium and has sent them to celebrities and colleagues over the years. The cake is dense like a pound cake, layered with sweet coconut flavor, topped with cream cheese coconut frosting, and finished with toasted coconut.
Tom Cruise Cake Ingredients
- Baker’s Secret Nonstick Cooking Spray: Use well so the cake releases cleanly from the bundt pan.
- Granulated sugar: For the batter and pan prep.
- Sweetened shredded coconut: Adds chew and coconut flavor; some is toasted and pressed into the pan.
- Flour: All-purpose flour for structure.
- Baking powder: For lift.
- Salt: Balances the sweetness.
- Butter: Unsalted, softened for creaming.
- Eggs: Large, at room temperature.
- Sour cream: Keeps the cake tender and moist.
- Cream of coconut: Use cream of coconut (not coconut milk) and warm it if necessary so it mixes smoothly.
- Vanilla extract: 100% pure for best flavor.
- Coconut extract: Concentrated coconut flavor is essential here.
- Cream cheese: For the frosting.
- Powdered sugar: For a silky cream cheese frosting.
Tips for Tom Cruise Cake
- Room temperature ingredients: Bring eggs, butter, and cream cheese to room temperature before starting.
- Toast coconut carefully: Toast until light brown and aromatic — coconut burns quickly, so watch it closely.
- Cream properly: Cream butter and sugar the recommended time to build a light texture in the cake.
- Bundt pan prep: Use a 12-cup bundt pan. Spray thoroughly with nonstick spray, dust with sugar, and press toasted coconut firmly into the bottom to create the textured top layer once inverted.
- Cooling: Cool the cake in the bundt pan briefly (about 15 minutes) before inverting, then cool completely before frosting.
- White chocolate add-in: This cake is excellent without it. If you want to add white chocolate, use high-quality white chocolate bars (or chips) and fold 1 cup of chopped pieces into the batter, but note that chocolate near the edges can brown during baking and may be nearly undetectable in flavor.
- Occasions: This cake shines at holiday gatherings — Christmas, Thanksgiving, Easter — and is lovely for potlucks, luncheons, and special celebrations.
How to Tell When the Cake Is Done
Insert a long bamboo skewer into the center of the cake. It should come out clean or with just a few moist crumbs. A short toothpick may not reach the center reliably.
Storing, Freezing & Make-Ahead
- Room temperature: The cake will stay fresh on the counter for up to three days. After that, refrigerate or freeze.
- Freezing: Wrap tightly in plastic, then foil, and freeze for up to two months. Thaw before serving.
- Make-ahead: You can bake the cake a day or two in advance; frost just before serving for the best appearance.
- Food safety: Follow standard refrigerated storage guidelines when serving with cream cheese frosting.
How to Make Tom Cruise Cake
- Lightly toast the shredded coconut in a skillet until just golden.
- Whisk together the dry ingredients: flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy.
- Gradually add sugar and beat until light and fluffy. Mix in sour cream.
- Add eggs one at a time, beating after each addition until incorporated.
- Add the flour mixture to the butter mixture in three parts, alternating with cream of coconut, beginning and ending with the flour. Stir in vanilla and coconut extracts.
- Fold in shredded coconut gently with a spatula.
- Grease and flour a 12-cup bundt pan. Dust with granulated sugar, then press the toasted coconut into the bottom of the pan.
- Pour batter into the prepared pan and tap to release air bubbles.
- Bake until a skewer inserted near the center comes out with a few moist crumbs. Tent with foil if the top is browning too quickly and continue baking until done. Cool in the pan briefly, then invert onto a wire rack and cool completely.
- Make the cream cheese frosting, spread it over the cooled cake, and press toasted coconut into the frosting around the top.
- Slice and serve.
More Bundt Cake Recipes
- Chocolate Bundt Cake (starts with a cake mix option)
- Apple Bundt Cake
- Louisiana Crunch Cake
- Hummingbird Bundt Cake
- Sock It to Me Cake
- Crack Cake
- Margarita Cake (non-alcoholic)
- Brown Sugar Pound Cake
Tried This Recipe?
If you enjoyed this recipe, consider leaving a star rating and a brief comment — feedback helps other bakers and is always appreciated. If you share a photo, tag @gonnawantseconds on Instagram so the author can see your creation.
Thanks for stopping by the kitchen — happy baking! 💗 Kathleen
Tom Cruise Cake
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Ingredients
Pan Prep:
- Baker’s Secret Nonstick Cooking Spray
- granulated sugar
- 1 1/2 cup sweetened shredded coconut, lightly toasted
Cake:
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup unsalted butter, softened
- 2 1/2 cups sugar
- 5 large eggs, at room temperature
- 1/2 cup sour cream
- 1 cup cream of coconut
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon coconut extract
- 1 cup sweetened flaked coconut
Cream Cheese Frosting:
- 1 cup butter, softened
- 8 ounces cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1 cup sweetened shredded coconut, lightly toasted
Instructions
Pan Prep:
- Preheat oven to 325°F (163ºC).
- Whisk together flour (3 cups), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
- In the bowl of a stand mixer, beat butter (1 1/2 cups) on medium speed until light and fluffy, about 4 minutes.
- Gradually add sugar, beating until light and fluffy, about 4 minutes. Mix in sour cream.
- Add eggs one at a time, beating until the yolk disappears after each addition.
- Add the flour mixture to the batter, alternating with cream of coconut, beginning and ending with the flour mixture. Stir in vanilla and coconut extracts.
- Using a spatula, fold in shredded coconut.
- Grease and flour a 12-cup bundt pan. Dust with granulated sugar and sprinkle with toasted coconut (1 1/2 cup).
- Pour batter into the prepared pan and tap to remove air bubbles.
- Bake for 45 minutes, then cover with foil and continue baking about 45 minutes longer, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. Cool in the pan on a wire rack for 1 hour, then remove and cool completely.
Make Frosting:
- Add cream cheese, butter, and vanilla extract to a large bowl. Using a hand mixer, cream until smooth, about 2 minutes.
- Gradually add powdered sugar and beat until smooth.
- Spread the frosting over the top of the cooled cake and press toasted coconut into the frosting.
Notes
- Room Temperature: Eggs, butter, and cream cheese should be at room temperature.
- Toasted Coconut: Toast until lightly browned and fragrant; watch closely to avoid burning.
- Creaming Time: Properly creaming butter and sugar is important for a light texture.
- Bundt Pan: Use a 12-cup bundt pan and press toasted coconut into the bottom after spraying and dusting with sugar.
- Cooling: Let the cake cool slightly in the pan before inverting; frost only after the cake is completely cool.
- Add-Ins: White chocolate can be added (1 cup chopped or chips) but may brown at the edges and is often subtle in flavor; use high-quality chocolate if you choose to include it.
- Serving Ideas: This cake is festive for holidays and potlucks. Decorate for Christmas with green icing and red candies, or serve plain for other occasions.
Nutrition
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Calories: 1090 kcal
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Carbohydrates: 134 g
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