Tom Cruise Coconut Cake (The Famous Holiday Cake Everyone Wants to Try)

If you’ve spent any time around holiday dessert conversations in the U.S., you’ve probably heard about the famous Tom Cruise Coconut Cake. Every year, this rich white chocolate coconut Bundt cake becomes a hot topic because actor Tom Cruise reportedly gifts it to friends and celebrities during the holiday season. After hearing so many people rave about it, I had to recreate a homemade version in my own kitchen. And honestly, it turned out so moist, buttery, and packed with coconut flavor that it’s become one of my favorite celebration cakes.

This copycat Tom Cruise Coconut Cake has a tender crumb, creamy coconut frosting, sweet shredded coconut, and just the right amount of white chocolate richness. It’s elegant enough for Christmas dinner but easy enough to bake on a weekend when you’re craving something special.

How I Came Across This Recipe

A few years ago I kept seeing people online talking about “the famous Tom Cruise cake.” At first I thought it was just another celebrity food trend, but then I read how people actually wait every holiday season hoping they’ll receive one. That made me curious enough to develop my own homemade version.

After several test batches (one of them was honestly a little too dry), I finally landed on this recipe. The combination of coconut milk, sour cream, and white chocolate makes the cake incredibly moist. My family couldn’t stop sneaking slices from the kitchen—it was gone much quicker than I expected.

Why This Recipe Is So Good

This cake checks almost every box you’d want in a homemade dessert.

• Rich buttery flavor with real coconut.
• Super moist texture that stays soft for several days.
• Creamy white chocolate cream cheese frosting.
• Perfect balance of sweetness without feeling overwhelming.
• Beautiful enough for birthdays, holidays, baby showers, and dinner parties.
• Great make-ahead dessert because it tastes even better the next day.

Estimated Cost

Making this cake typically costs around $22 to $28, depending on the grocery store and the quality of white chocolate you choose. Since it serves about 12 people, it’s actually pretty budget-friendly compared to ordering a specialty bakery cake.

Tom Cruise Coconut Cake

Recipe by Amazing RuthCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

590

kcal

Total time

1 hour 30 minutes

This homemade Tom Cruise Coconut Cake is inspired by the famous holiday cake loved by celebrities. It’s an incredibly moist white chocolate coconut Bundt cake topped with luscious cream cheese coconut frosting and covered in sweet shredded coconut. Perfect for Christmas, birthdays, holidays, or whenever you want a bakery-quality dessert at home.

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Ingredients

• For the Cake

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon coconut extract

• ½ cup canned full-fat coconut milk

• ½ cup sour cream

• 6 ounces white chocolate, melted and cooled slightly

• 1 cup sweetened shredded coconut

• For the Coconut Cream Cheese Frosting

• 8 ounces cream cheese, softened

• ½ cup unsalted butter, softened

• 3½ cups powdered sugar

• 2 tablespoons coconut milk

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract

• For Garnish

• 2 cups sweetened shredded coconut

• White chocolate curls (optional)

Directions

• Preheat the oven to 350°F. Grease and lightly flour a 10-inch Bundt pan, making sure every corner is coated to prevent sticking.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
• In a large bowl, beat the softened butter and granulated sugar for about 4–5 minutes until light, fluffy, and creamy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
• Pour in the melted white chocolate and mix until smooth.
• Add half of the dry ingredients, then mix in the coconut milk and sour cream. Finish by adding the remaining dry ingredients. Mix only until no dry flour remains.
• Fold the shredded coconut gently into the batter using a rubber spatula.
• Pour the batter into the prepared Bundt pan and spread evenly.
• Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
• Allow the cake to cool in the pan for 20 minutes before carefully inverting onto a wire rack. Cool completely before frosting.
• Beat together the cream cheese and butter until smooth. Gradually mix in powdered sugar, coconut milk, vanilla extract, and coconut extract until fluffy.
• Spread the frosting over the cooled cake, then gently press shredded coconut over the top and sides. Garnish with white chocolate curls if desired before serving.

Notes

• Use room-temperature eggs, butter, and cream cheese for the smoothest batter.
• Full-fat canned coconut milk gives the richest coconut flavor.
• Do not overmix the batter once the flour is added.
• Let the cake cool completely before frosting.
• Refrigerating the finished cake for an hour makes slicing much cleaner.
• The cake tastes even better the next day after the flavors have developed.
• Store leftovers covered in the refrigerator for up to 5 days.
• Freeze the unfrosted cake for up to 2 months.

My Favorite Tips

• Use room-temperature ingredients for a smoother batter.
• Full-fat canned coconut milk gives the richest flavor.
• Freshly shredded coconut can be used if you want an even more natural taste.
• Refrigerate the cake for about an hour before serving for cleaner slices.
• This cake actually taste even better after sitting overnight in the refrigerator.

Best Time to Enjoy This Recipe

This dessert is wonderful after dinner, during weekend gatherings, or as a special afternoon treat with coffee.

Best Season

Fall and winter are my favorite seasons for this cake, especially around Thanksgiving and Christmas, but it’s delicious year-round.

Perfect Mood

• Celebrating with family
• Cozy weekend baking
• Relaxing holiday evenings
• Treating yourself after a busy week

Best Occasions

• Christmas
• Thanksgiving
• Easter
• Birthday parties
• Baby showers
• Bridal showers
• Potlucks
• Family reunions
• Holiday dinner parties

Frequently Asked Questions

Can I make this cake ahead of time?

Yes. In fact, the flavor develops even more after chilling overnight in the refrigerator.

Can I freeze the cake?

Absolutely. Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw overnight before frosting.

Can I use coconut cream instead of coconut milk?

Yes, but the batter will be slightly richer and denser. You may need to add a tablespoon or two of regular milk if it seems too thick.

How should I store leftovers?

Keep the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving for the best texture.

Can I make this without white chocolate?

You can, but the white chocolate adds richness and helps create the signature flavor that makes this copycat version taste closer to the famous cake.