Name: The Best Tom Cruise Coconut Cake (White Chocolate Coconut)
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Ingredients: 3 cups 360 gall-purpose flour; 2 teaspoonsbaking powder; 3/4 teaspoonsalt; 1 cup 227 gunsalted butterroom temperature; 8 ounces 227 gfull-fat cream cheeseroom temperature; 2 cups 397 ggranulated sugar; 2 teaspoonsvanilla extract; 3/4 teaspooncoconut extract; 5 largeeggsroom temperature; 1/2 cup 113 mlThai Kitchen (or similar) unsweetened coconut milkwell combined; 1/4 cup 57 mlunrefined coconut oilmelted and slightly cooled; 1 cup 227 gunsalted butterroom temperature; 2 and 1/2 cups (283 gconfectioners' sugarsifted); 1/4 teaspoonsalt; 3 and 1/2 Tablespoons (49 mlThai Kitchen (or similar) unsweetened coconut milkwell combined); 1/4 teaspooncoconut extract; 4 ounces 170 gquality white chocolatemelted and cooled for 10 minutes; 2 cupscoconutsweetened shredded (finely shredded, or flaked)

Jump to Recipe

This is the coconut cake I reach for when people ask for something that feels celebratory without being fussy. It’s a dense, tender bundt with a soft cream cheese-butter base, a whisper of coconut milk and oil for flavor, and a white chocolate-coconut frosting that dresses it up without stealing the scene. It slices clean, travels well, and is unapologetically coconut-forward.

I’ve tested this version until the crumb, bake time, and frosting rhythm felt reliable. The flavors are layered: vanilla and cream cheese bring depth, coconut extract and milk underline the theme, and white chocolate gives a glossy, sweet finish that helps the toasted or shredded coconut stick. It’s meant to be shared—party-sized and friendly to make ahead.

Below you’ll find a clear ingredients list, the step-by-step method exactly as written, equipment notes, troubleshooting tips, and storage guidance so the cake behaves from start to finish. No shortcuts on measurements. Read through once, then bake with confidence.

What’s in the Bowl

Ingredients

3cups (360 g)all-purpose flour — the cake’s structure; measure accurately by weight if you can.
2teaspoonsbaking powder — leavening to lift the bundt without tunnels.
3/4teaspoonsalt — balances sweetness and enhances flavor.
1cup (227 g)unsalted butterroom temperature — for richness and tenderness in the batter.
8ounces (227 g)full-fat cream cheeseroom temperature — adds moisture, tang, and a supple crumb.
2cups (397 g)granulated sugar — primary sweetener and contributes to the cake’s fine crumb.
2teaspoonsvanilla extract — rounds the flavor.
3/4teaspooncoconut extract — concentrated coconut note; use exactly to avoid overpowering.
5largeeggsroom temperature — adds structure and richness; room temperature helps emulsify the batter.
1/2cup (113 ml)Thai Kitchen (or similar) unsweetened coconut milkwell combined — flavor and hydration; stir or shake the can well before measuring.
1/4cup (57 ml)unrefined coconut oilmelted and slightly cooled — coconut flavor plus tenderizing fat; slightly cooled so it doesn’t scramble the batter.
1cup (227 g)unsalted butterroom temperature — for the frosting base; note this is in addition to the butter in the batter.
2 and 1/2cups (283 g)confectioners’ sugarsifted — sweetens and stabilizes the frosting; sift for smoothness.
1/4teaspoonsalt — balances the frosting’s sweetness.
3 and 1/2Tablespoons (49 ml)Thai Kitchen (or similar) unsweetened coconut milkwell combined — thins and flavors the frosting; same note about shaking the can.
1/4teaspooncoconut extract — a small boost of coconut in the frosting.
4ounces (170 g)quality white chocolatemelted and cooled for 10 minutes — melted into the frosting for body and white chocolate sweetness.
2cupscoconutsweetened shredded, finely shredded, or flaked — for coating the frosted cake; choose texture you like.

Tom Cruise Coconut Cake (White Chocolate Coconut) in Steps

Preheat the oven to 325°F (163°C).
In a medium bowl, whisk together 3 cups (360 g) all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat 1 cup (227 g) unsalted butter (room temperature) and 8 ounces (227 g) full-fat cream cheese (room temperature) on medium speed until smooth and creamy, about 1 minute.
With the mixer running, gradually add 2 cups (397 g) granulated sugar. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Beat in 2 teaspoons vanilla extract and 3/4 teaspoon coconut extract.
Reduce the mixer speed to medium-low. Add 5 large eggs (room temperature) one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
Add 1/2 cup (113 ml) Thai Kitchen (or similar) unsweetened coconut milk (stir or shake the can well before measuring if necessary) and 1/4 cup (57 ml) unrefined coconut oil (melted and slightly cooled). Beat just until incorporated.
Reduce the speed to low and add the flour mixture in two additions, mixing just until combined. Do not overmix.
Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all nooks and crannies (a non-stick baking spray with flour or butter plus a light dusting of flour works well).
Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack and let it cool completely, about 2 1/2 hours.
While the cake cools, melt 4 ounces (170 g) quality white chocolate (use a double boiler or short bursts in the microwave, stirring frequently). Allow the melted white chocolate to cool for 10 minutes.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the remaining 1 cup (227 g) unsalted butter (room temperature) on medium speed until completely smooth. Reduce the speed to low and gradually add 2 1/2 cups (283 g) sifted confectioners’ sugar, beating until incorporated.
Add 1/4 teaspoon salt, 3 and 1/2 Tablespoons (49 ml) Thai Kitchen (or similar) unsweetened coconut milk (stir or shake the can well before measuring if necessary), and 1/4 teaspoon coconut extract. Beat until smooth. Add the cooled melted white chocolate and beat until the frosting is smooth. Increase the speed to medium-high and beat for 1 minute to lighten the frosting.
Spread the frosting evenly over the top and sides of the completely cooled cake. Press 2 cups coconut (sweetened shredded, finely shredded, or flaked) onto the frosting to coat the entire cake.
Allow the frosting to set for 20 minutes, then slice and serve.

Why It’s Crowd-Pleasing

This cake hits the familiar markers people reach for: a moist, tender crumb; pronounced but balanced coconut flavor; and a sweet, attractive finish. The cream cheese and butter in the batter keep the texture rich without feeling heavy, while the coconut milk and coconut oil push the flavor forward. The white chocolate in the frosting amps sweetness and gives a satiny mouthfeel that helps the shredded coconut adhere and look polished.

Bundt cakes also have a homey, shareable presence—one cake serves many and slices look pretty on a platter. That combination of ease, appearance, and dependable flavor is why it works for potlucks, birthdays, or a simple weekend treat.

Flavor-Forward Alternatives

Lime zest and juice — add 1–2 teaspoons zest to the batter and 1 tablespoon lime juice to the frosting for a coconut-lime twist.
Toasted coconut topping — toast the shredded coconut until golden for nuttier flavor and textural contrast.
Tropical mix-in — fold 1/2 cup finely chopped dried pineapple or mango into the batter (pat dry) for pops of fruit—note: this alters texture slightly.
Swap white chocolate — replace the white chocolate with melted milk chocolate for deeper caramel notes, but keep the frosting balance in mind.

Equipment at a Glance

A few tools make this one straightforward: a 10-inch (12-cup) bundt pan, stand mixer with a paddle (or handheld mixer), medium mixing bowl for dry ingredients, spatula, wire rack for cooling, and a microwave-safe bowl or double boiler for the white chocolate. A scale is helpful for the flour and sugar if you want the most consistent results.

Common Errors (and Fixes)

Dense cake — overmixing once the flour is added or packed flour can cause density. Mix flour in two additions and stop as soon as it’s combined. Spoon and level flour when measuring or use weight.
Stuck bundt cake — an under-greased pan or skipping the dusting will make release hard. Generously grease and dust with flour or use a baking spray with flour.
Gummy center — underbaking is the usual culprit. Insert a toothpick; if wet batter clings, continue baking and check in 5-minute increments.
Grainy frosting — if the confectioners’ sugar or white chocolate isn’t fully incorporated, beat until smooth. Sift the confectioners’ sugar before adding if you see lumps.

How to Make It Lighter

If you prefer a lighter-feeling cake, keep these practical moves in mind:

Do not overbeat the butter-cream cheese-sugar stage once the eggs are added; beating too long can over-oxygenate and then collapse.
Ensure eggs are room temperature; they emulsify better and give a lighter texture.
Fold in the dry ingredients carefully at low speed and stop as soon as combined—less mixing preserves a tender crumb.
Consider using finely shredded coconut rather than large flakes for a softer mouthfeel in the final cake coating.

Testing Timeline

Timing matters more than you think:

Mixing and prep: 20–30 minutes depending on your familiarity and equipment.
Bake time: 55–60 minutes at 325°F (163°C).
Initial cool in pan: 10 minutes, then invert to cool completely: about 2 1/2 hours.
White chocolate cooling before the frosting: 10 minutes.
Frosting and set time: about 20 minutes before slicing; longer if you want the frosting firmer.

Plan ahead: you can bake the cake the night before, cool it completely, and refrigerate loosely covered. Frost the next day for easiest handling and best-looking slices.

Best Ways to Store

Room temperature storage: If you’ll eat the cake within 24 hours, keep it covered at room temperature on a cake stand or under a dome to prevent the frosting from drying.

Refrigeration: For longer storage (2–4 days), cover loosely with plastic wrap or place in a cake container and refrigerate. Bring slices to room temperature before serving for best flavor.

Freezing: You can freeze unfrosted slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator and frost once thawed. Freezing a fully frosted cake can alter texture, so I don’t recommend it unless necessary.

Quick Q&A

Can I use sweetened coconut milk? — The recipe specifies unsweetened coconut milk; sweetened will add extra sweetness and could change texture.
Do I have to use coconut oil? — The 1/4 cup coconut oil contributes coconut flavor and tenderness; a neutral oil could be used but will reduce coconut character.
Why two different butter entries? — One cup of butter is in the batter; another cup is used for the frosting. They’re listed separately in the ingredients.
Can I toast the coconut? — Yes. Toast for a nuttier finish, but allow it to cool completely before pressing onto the frosting.

Ready to Cook?

Gather your ingredients and tools, preheat to 325°F (163°C), and follow the steps in order. The key moments to watch are the mixing of the batter (don’t overmix after adding flour), the bake test with a toothpick at 55–60 minutes, and letting the cake cool fully before frosting. The frosting will spread more smoothly on a fully cooled cake, and the white chocolate needs that short rest to avoid melting the frosting when combined.

Make it for a crowd, a potluck, or a weekend indulgence. The result is a reliably delicious coconut-forward bundt that looks impressive and slices well. Happy baking—and enjoy the coconut celebration.

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The Best Tom Cruise Coconut Cake (White Chocolate Coconut)

A white chocolate coconut Bundt cake made with cream cheese and coconut milk, frosted with white chocolate coconut buttercream and coated in shredded coconut.

Prep Time35

Cook Time1

Total Time1 35

Course: Dessert

Servings: 1 servings

Ingredients

3 cups 360 gall-purpose flour
2 teaspoonsbaking powder
3/4 teaspoonsalt
1 cup 227 gunsalted butterroom temperature
8 ounces 227 gfull-fat cream cheeseroom temperature
2 cups 397 ggranulated sugar
2 teaspoonsvanilla extract
3/4 teaspooncoconut extract
5 largeeggsroom temperature
1/2 cup 113 mlThai Kitchen (or similar) unsweetened coconut milkwell combined
1/4 cup 57 mlunrefined coconut oilmelted and slightly cooled
1 cup 227 gunsalted butterroom temperature
2 and 1/2 cups 283 gconfectioners' sugarsifted
1/4 teaspoonsalt
3 and 1/2 Tablespoons 49 mlThai Kitchen (or similar) unsweetened coconut milkwell combined
1/4 teaspooncoconut extract
4 ounces 170 gquality white chocolatemelted and cooled for 10 minutes
2 cupscoconutsweetened shredded finely shredded, or flaked

Instructions

Preheat the oven to 325°F (163°C).
In a medium bowl, whisk together 3 cups (360 g) all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat 1 cup (227 g) unsalted butter (room temperature) and 8 ounces (227 g) full-fat cream cheese (room temperature) on medium speed until smooth and creamy, about 1 minute.
With the mixer running, gradually add 2 cups (397 g) granulated sugar. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Beat in 2 teaspoons vanilla extract and 3/4 teaspoon coconut extract.
Reduce the mixer speed to medium-low. Add 5 large eggs (room temperature) one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
Add 1/2 cup (113 ml) Thai Kitchen (or similar) unsweetened coconut milk (stir or shake the can well before measuring if necessary) and 1/4 cup (57 ml) unrefined coconut oil (melted and slightly cooled). Beat just until incorporated.
Reduce the speed to low and add the flour mixture in two additions, mixing just until combined. Do not overmix.
Generously grease a 10-inch (12-cup) bundt pan, making sure to coat all nooks and crannies (a non-stick baking spray with flour or butter plus a light dusting of flour works well).
Scrape the batter into the prepared pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven.
Let the cake cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack and let it cool completely, about 2 1/2 hours.
While the cake cools, melt 4 ounces (170 g) quality white chocolate (use a double boiler or short bursts in the microwave, stirring frequently). Allow the melted white chocolate to cool for 10 minutes.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the remaining 1 cup (227 g) unsalted butter (room temperature) on medium speed until completely smooth. Reduce the speed to low and gradually add 2 1/2 cups (283 g) sifted confectioners' sugar, beating until incorporated.
Add 1/4 teaspoon salt, 3 and 1/2 Tablespoons (49 ml) Thai Kitchen (or similar) unsweetened coconut milk (stir or shake the can well before measuring if necessary), and 1/4 teaspoon coconut extract. Beat until smooth. Add the cooled melted white chocolate and beat until the frosting is smooth. Increase the speed to medium-high and beat for 1 minute to lighten the frosting.
Spread the frosting evenly over the top and sides of the completely cooled cake. Press 2 cups coconut (sweetened shredded, finely shredded, or flaked) onto the frosting to coat the entire cake.
Allow the frosting to set for 20 minutes, then slice and serve.