Tom Cruise Coconut Cake (the Famous White Cake with Cream Cheese Frosting)

You’ve probably heard about the Tom Cruise coconut cake, the one he sends to friends every holiday season. It’s a fluffy white cake packed with coconut, draped in tangy cream cheese frosting, and rolled in more coconut until it looks like a snowball.

This is my at-home version of that famous Doan’s Bakery cake, and it’s surprisingly simple to make. One bundt pan, a handful of basic ingredients, and a whole lot of coconut.

What Makes This Cake So Good

The crumb is incredibly tender thanks to buttermilk and plenty of butter. Coconut shows up three ways: extract in the batter, sweetened shreds folded through, and a generous coating outside.

I love that it stays moist for days. The cream cheese frosting is just sweet enough to balance the cake, and that thick layer of coconut gives every bite a little chew.

Ingredients

• 2 ½ cups all-purpose flour: spooned and leveled for a light crumb
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup (2 sticks) unsalted butter, softened: leave it at room temp for at least an hour
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp coconut extract: this gives the cake its signature flavor
• 1 cup buttermilk, at room temperature
• 1 cup sweetened shredded coconut, plus about 2 cups more for coating

For the frosting

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp coconut extract

Variations / Substitutions

• No buttermilk?: Stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk and let it sit 5 minutes. It’ll work just as well.
• Coconut extract swap: If you don’t have it, use all vanilla. The cake will still be delicious, just with a milder coconut flavor.
• Add toasted coconut: For a nutty depth, toast the shredded coconut for the coating in a dry skillet over medium heat until golden, about 3 minutes. Watch it closely so it doesn’t burn.
• Dairy-free option: Swap the butter for a good plant-based stick and use a dairy-free cream cheese alternative. The cake will be slightly less rich but still tender.
• If you love coconut desserts, try a classic coconut cream pie next.

How to Make Tom Cruise Coconut Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and thoroughly grease a 10-inch bundt pan with butter or nonstick spray, making sure you get into every crevice. Whisk together the 2 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a medium bowl.

A quick whisk here breaks up any lumps and disperses the leavening evenly, which helps the cake rise with a fine, even crumb.

Step 2: Cream the Butter and Sugar

In a large bowl with an electric mixer, beat the 1 cup softened butter and 2 cups sugar together on medium speed for about 4 minutes, until light and fluffy. Pause halfway to scrape the bowl.

You’re not just mixing; you’re beating in air. The mixture will look noticeably paler and have a whipped texture, and that’s what gives the cake its lift later.

Step 3: Beat in the Eggs and Extracts

Add the 4 eggs one at a time, beating well after each. Then beat in the 2 tsp vanilla extract and 1 tsp coconut extract.

If the batter looks a little curdled after adding eggs, don’t worry. That happens when cold eggs hit the butter, and it’ll smooth out once you add the dry ingredients.

Step 4: Alternate the Dry Ingredients and Buttermilk

With the mixer on low, add the flour mixture in three additions, alternating with the 1 cup buttermilk in two additions. Start and end with the flour. Mix just until no white streaks remain, about 30 seconds.

At this point the batter should be thick, smooth, and smell wonderfully like coconut. Overmixing now can make the cake tough, so stop as soon as it’s combined.

Step 5: Fold in the Coconut and Bake

Fold 1 cup sweetened shredded coconut into the batter with a rubber spatula. Scrape the batter into the prepared bundt pan and smooth the top. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely before frosting. The cake will release more easily if you gently run a thin knife around the edges first.

Step 6: Frost and Cover the Cake

To make the frosting, beat the 8 oz cream cheese and ½ cup butter until smooth. Gradually add the 3 cups powdered sugar, 1 tsp vanilla, and ½ tsp coconut extract. Beat until fluffy, about 2 minutes.

Spread the frosting generously over the cooled cake, then immediately press handfuls of the extra shredded coconut onto the frosting until the entire cake is coated. Work over a rimmed baking sheet to catch the excess. Slice and serve at room temperature.

Tips for the Best Coconut Cake

• Let the butter, eggs, buttermilk, and cream cheese all come to room temperature before you start. This helps everything cream together evenly and gives the cake a tender texture.
• Don’t overmix after the flour goes in. Mix just until the white streaks disappear, then stop. Overmixing develops gluten and makes the crumb dense.
• Cool the cake completely before frosting. Any warmth will melt the cream cheese frosting into a slippery mess.
• If the frosting feels too stiff to spread easily, beat in 1 tablespoon of milk or cream. It should be fluffy but spreadable.
• Use a serrated knife to slice the cake. The gentle sawing motion cuts cleanly through the thick coconut coating without squashing the cake.

Bake times by pan:

Keeping the Cake Fresh

• Refrigerate: Store in an airtight container in the fridge for up to 5 days. The cake actually tastes even better the next day as the coconut softens into the frosting.
• Freeze: Wrap the fully cooled, unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then frost and coat with coconut before serving.

Frequently Asked Questions

Can I make this without a bundt pan?

Yes. Two 9-inch round cake pans or a 9×13-inch baking dish work well. Just adjust the bake time using the table above and keep an eye on it.

Can I use unsweetened coconut instead of sweetened?

You can, but the cake will be noticeably less sweet and the coating won’t cling as well. If you only have unsweetened, toss it with a tablespoon of powdered sugar before pressing it onto the frosting.

How far ahead can I bake the cake?

The unfrosted cake can be made a day ahead, wrapped tightly, and kept at room temperature. Frost it the next day. It stays incredibly moist.

Can I use oil instead of butter?

I don’t recommend it. The creamed butter gives the cake its rich flavor and proper structure. Melted butter or oil will change the texture and the cake may not rise as high.

Tom Cruise Coconut Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Calories: 540

Ingredients Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup buttermilk, at room temperature
• 1 cup sweetened shredded coconut, plus about 2 cups more for coating
• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp coconut extract

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan. Whisk together the flour, baking powder, and salt.
2. Beat the butter and sugar on medium speed for about 4 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each, then beat in the vanilla and coconut extracts.
4. On low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined.
5. Fold in 1 cup shredded coconut. Scrape the batter into the prepared pan and bake for 55 to 65 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
6. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and coconut extract, beating until fluffy. Frost the cooled cake and press the remaining coconut all over the frosting.

Notes

The original cake leans heavily on coconut extract, but if you only have vanilla the cake will still be lovely and crowd-pleasing. Be sure the cake is fully cool before frosting, or the cream cheese will soften and slide.