White Chocolate Coconut Bundt Cake (Tom Cruise Copycat)
White Chocolate Coconut Bundt Cake (Tom Cruise Copycat)
Ingredients
For the Cake
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 ounces white chocolate, melted and slightly cooled
- 1 cup sour cream, room temperature
For the Internal Layer
- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup toffee bits
For the Coconut Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
For Garnish
- 2 cups sweetened shredded coconut
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
⏱️ 3 min
- 5
Gradually beat in the melted and slightly cooled white chocolate until just combined.
⏱️ 2 min
- 6
With the mixer on low speed, alternately add the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 7
Pour half of the cake batter into the prepared bundt pan. Evenly sprinkle the toasted sweetened shredded coconut and toffee bits over the batter.
⏱️ 3 min
- 8
Carefully spoon the remaining cake batter over the coconut and toffee layer, spreading gently to cover.
⏱️ 2 min
- 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 60 min•🌡️ 350
- 10
Let the cake cool in the bundt pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. This cooling process is crucial for the cake to set properly and prevent sticking. Allow at least 2 hours for complete cooling.
⏱️ 120 min
- 11
While the cake cools, prepare the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 12
Gradually add the powdered sugar, beating until smooth and fluffy. Mix in the vanilla extract and coconut extract.
⏱️ 5 min
- 13
Once the cake is completely cool, transfer it to a serving platter. Generously spread the coconut cream cheese frosting over the entire bundt cake.
⏱️ 5 min
- 14
Press the 2 cups of sweetened shredded coconut onto the frosted cake, covering it completely. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
White Chocolate Coconut Bundt Cake (Tom Cruise Copycat)
Ingredients
For the Cake
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 ounces white chocolate, melted and slightly cooled
- 1 cup sour cream, room temperature
For the Internal Layer
- 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup toffee bits
For the Coconut Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
For Garnish
- 2 cups sweetened shredded coconut
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly, ensuring all crevices are coated.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
⏱️ 3 min - 5
Gradually beat in the melted and slightly cooled white chocolate until just combined.
⏱️ 2 min - 6
With the mixer on low speed, alternately add the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 7
Pour half of the cake batter into the prepared bundt pan. Evenly sprinkle the toasted sweetened shredded coconut and toffee bits over the batter.
⏱️ 3 min - 8
Carefully spoon the remaining cake batter over the coconut and toffee layer, spreading gently to cover.
⏱️ 2 min - 9
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
⏱️ 60 min•🌡️ 350 - 10
Let the cake cool in the bundt pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. This cooling process is crucial for the cake to set properly and prevent sticking. Allow at least 2 hours for complete cooling.
⏱️ 120 min - 11
While the cake cools, prepare the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 12
Gradually add the powdered sugar, beating until smooth and fluffy. Mix in the vanilla extract and coconut extract.
⏱️ 5 min - 13
Once the cake is completely cool, transfer it to a serving platter. Generously spread the coconut cream cheese frosting over the entire bundt cake.
⏱️ 5 min - 14
Press the 2 cups of sweetened shredded coconut onto the frosted cake, covering it completely. Serve and enjoy!
⏱️ 5 min