Tom Cruise Cake Recipe - Copycat Doan's Bakery White Chocolate Coconut Bundt Cake. Tom Cruise sends this cake to all of his celebrity friends for Christmas. I can see why - it is AMAZING! Moist coconut pound cake with chunks of sweet white chocolate topped with homemade cream cheese frosting and toasted coconut. One bite and you will be blown away. A must for your next celebration or get-together!
Preheat oven to 325ºF. Butter and flour a 15-cup Bundt pan. Set aside.
Sift together the flour, salt, and baking soda. Set aside.
Cream together butter, sugar, vanilla, and coconut extract. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
Add pudding mix to the batter and mix.
Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the finely chopped white chocolate by hand.
Spoon batter into prepared pan and place in the oven.
Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 30 minutes to 1 hour 40 minutes, or until a toothpick inserted into the center comes back clean.
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
Cream Cheese Frosting
In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer until light and fluffy.
Spread the frosting over the top of the cake. Press toasted coconut into the frosting.
Notes:
Do not make the pudding. You are only going to use the dry mix.
I buy the coconut cream pudding at Walmart.
If you can’t find coconut cream pudding, you can substitute white chocolate pudding or vanilla pudding and increase the coconut extract in the batter.
I used a 15-cup Bundt cake pan. If you do not have the larger bundt cake pan, you can make this cake in a tube pan.
If you make this in a 12-cup bundt pan, make sure to not overfill the pan. Leave at least 1½ to 2-inches unfilled. You may have leftover batter.
I use a white chocolate bar. You can substitute an equal amount of white chocolate chips.
One cup of flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.