Wait, Tom Cruise Sends Cakes?! Yup—And This One’s Legendary

Alright, full honesty—I didn’t believe the hype at first either. A white chocolate coconut bundt cake sent out by Tom Cruise himself every holiday season? Sounds like some PR stunt, right?

But then… I tasted it. And let me tell you, this isn’t just a cake. Tom Cruise Cake It’s an experience. A buttery, melt-in-your-mouth, rich-as-Hollywood cake that somehow manages to be both elegant and wildly indulgent. And yeah, it’s 100% worthy of a little name-dropping.

I first tried a version of this cake with my sister Ouma during one of our winter baking marathons. We were on a mission to recreate iconic celebrity desserts (don’t ask), and this one totally stole the show. We both had powdered sugar on our aprons and coconut stuck in our hair by the end, but wow—it was worth every bite.

So… What Makes the Tom Cruise Cake So Special?

This isn’t your average bundt. Here’s why people (celebrities included) are obsessed with it:

• It’s a coconut lover’s dream: Coconut flakes in the batter and on top. Texture? 10/10.
• White chocolate glaze: Sweet, glossy, and dangerously addictive.
• Moist beyond belief: Thanks to sour cream and a generous stick of butter (or two).
• Looks fancy, tastes even better: Perfect for gifting or impressing guests.

Basically, it’s the kind of cake that gets people talking. And not just because it comes with a note from Tom Cruise (although let’s be real—that helps).

Chef Sofia’s Take: Nostalgia Meets Hollywood

Now here’s the thing—I’m not usually one to chase trends. I’ve always preferred the quiet comfort of Mama Lou’s recipes. Her spice cake? Legendary. Her peach cobbler? The stuff of dreams.

But this bundt (Tom Cruise Cake) cake? It has that same cozy magic. There’s something about the mix of buttery cake and sweet coconut that takes me right back to Mama Lou’s kitchen, where the windows fogged up from the oven’s warmth and you could hear vinyl jazz humming in the background.

“A good cake,” Mama Lou used to say, “should feel like a hug you can eat.”

This cake? Total hug status.

Ingredients You’ll Need for Tom Cruise Cake

Don’t worry—nothing too fancy. You can find everything at your local grocery store (no Hollywood assistant required).

How to Make the White Chocolate Coconut Bundt Cake

Heads up: this cake takes a little love—but nothing tricky. Just follow these steps, and you’re golden.

1. Preheat your oven to 325°F. Grease and flour your bundt pan. (Don’t skip this. A stuck cake is a heartbreak.)
2. Cream the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each.
3. In a separate bowl, sift the flour, baking powder, and salt.
4. Gradually add the dry mix to the wet ingredients, alternating with sour cream. Stir in vanilla and coconut.
5. Pour into the bundt pan and smooth the top.
6. Bake for about 60 minutes, or until a toothpick comes out clean.
7. Cool completely, then drizzle with that dreamy melted white chocolate.

Nutritional Facts (aka “Worth It” Stats)

Wait, Tom Cruise Sends Cakes?! Yup—And This One’s Legendary

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Experience the indulgence of the famous Tom Cruise White Chocolate Coconut Bundt Cake, a moist and flavorful dessert featuring a rich coconut-infused pound cake studded with white chocolate, topped with creamy cream cheese frosting, and finished with a generous sprinkle of shredded coconut. This celebrity-favorite cake is perfect for holidays, special occasions, or whenever you crave a decadent treat.

• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x

Ingredients

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Cake:

• 3 cups all-purpose flour
• 1 (3.4 oz) package instant coconut cream pudding mix (dry mix only)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, room temperature
• 5 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon coconut extract
• 1 cup sweetened shredded coconut
• 1 cup white chocolate chips or finely chopped white chocolate

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1 1/2 cups sweetened shredded coconut, toasted

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Instructions

1. Preheat the oven: Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
2. Prepare dry ingredients: In a medium bowl, whisk together the flour, instant coconut cream pudding mix, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
5. Incorporate sour cream and extracts: Mix in the sour cream, vanilla extract, and coconut extract until well combined.
6. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
7. Fold in coconut and white chocolate: Gently fold in the shredded coconut and white chocolate chips or chopped white chocolate until evenly distributed.
8. Transfer to bundt pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
9. Bake the cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
10. Cool the cake: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
11. Prepare the frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and gradually mix in the powdered sugar until the frosting is light and fluffy.
12. Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
13. Add toasted coconut: Sprinkle the toasted shredded coconut over the frosting, pressing gently to adhere.

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Notes

• Ensure all ingredients are at room temperature for optimal mixing and texture.
• To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
• The cake can be made a day in advance and stored in the refrigerator; bring to room temperature before serving.
• For a stronger coconut flavor, consider adding a teaspoon of coconut extract to the frosting.
• This cake freezes well; wrap slices individually and store in an airtight container for up to 3 months.

• Author: Chef Sofia
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 45g
• Sodium: 320mg
• Fat: 28g
• Saturated Fat: 18g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg

Can You Freeze It?

Oh, absolutely. Tom Cruise Cake freezes like a champ. Just wrap slices in plastic wrap, tuck them into a freezer bag, and you’ve got a ready-to-go dessert stash for midnight cravings or surprise guests.

Final Thoughts from Sofia

If you’re into cakes that feel fancy but taste like home, this one’s for you. It’s got the glam of a Hollywood treat with the heart of a Sunday family dinner. I still bake it every December with Ouma, and every time, it feels like we’re making something a little magical.

So yeah, if you’ve been sleeping on this, now’s the time to wake up and give it a shot. Trust me—you’ll thank yourself later.

And if White Chocolate is your thing, you’ll probably love this too: White Chocolate Cake. Total comfort food vibes.