Tom Cruise Cake: A Mission Impossible to Resist (Plus Delicious Recipes!)

Have you ever heard of Tom Cruise Cake? No, it’s not a cake shaped like the legendary actor, nor is it a confection he personally endorses (though we think he should!). Tom Cruise Cake is a nickname fondly given to a decadent White Chocolate Coconut Bundt Cake that the actor reportedly sends as a holiday gift to his celebrity friends, co-stars, and business associates every year. And let me tell you, this cake has a reputation! It’s said to be so delicious that it causes a frenzy of excitement among recipients. Stars like Kirsten Dunst, Rosie O’Donnell, and countless others rave about it, making this cake a coveted treat and the subject of much curiosity. The story behind this cake adds to its allure, transforming it from a simple dessert into a symbol of Hollywood generosity and festive cheer.

This isn’t your average bake sale Bundt cake. It’s a rich, moist, intensely flavored masterpiece that combines the creamy sweetness of white chocolate with the tropical fragrance of coconut. It’s the kind of cake that makes you close your eyes and savor every single bite. The original cake is rumored to be from Doan’s Bakery in Woodland Hills, California, and they definitely have a secret recipe for success. Since getting your hands on the original might be, well, a *Mission: Impossible*, we’ve compiled some delicious and easy-to-follow recipes inspired by this legendary cake that you can bake right at home! So, get ready to embark on a baking adventure that will transport your taste buds to Hollywood heights.

## Why the Hype? What Makes Tom Cruise Cake So Special?

Before we dive into the recipes, let’s understand why this cake has earned such a devoted following. Here’s what makes the Tom Cruise Cake (aka White Chocolate Coconut Bundt Cake) so irresistible:

* **The Texture:** The cake is incredibly moist and tender, thanks to the use of ingredients like sour cream, coconut milk, or even cream cheese in some variations. This ensures that every slice is melt-in-your-mouth delicious.
* **The Flavor Combination:** The marriage of white chocolate and coconut is a classic for a reason. The sweetness of the white chocolate is perfectly balanced by the slightly nutty and tropical flavor of the coconut. It’s a harmonious blend that appeals to a wide range of palates.
* **The Richness:** This cake isn’t shy about its decadence. It’s packed with flavor and richness, making it a truly indulgent treat. It’s the kind of cake you enjoy in small, satisfying portions.
* **The Presentation:** A Bundt cake is inherently beautiful, and the white chocolate glaze and coconut flakes add an elegant touch. It’s a visually appealing dessert that’s perfect for special occasions.
* **The Legend:** Let’s be honest, the fact that it’s associated with Tom Cruise adds to the cake’s mystique. It’s a fun and intriguing story that makes the cake even more desirable.

## Recipe 1: Classic White Chocolate Coconut Bundt Cake (Inspired by Doan’s Bakery)

This recipe aims to capture the essence of the original Tom Cruise Cake. It’s a slightly simplified version that you can easily make at home.

**Ingredients:**

* **For the Cake:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 cup unsweetened shredded coconut
* 1 cup white chocolate chips, melted and cooled slightly
* **For the Glaze:**
* 1 cup white chocolate chips
* 1/4 cup heavy cream
* 2 tablespoons unsalted butter
* 1/4 cup shredded coconut, for garnish

**Instructions:**

1. **Preheat and Prepare:** Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan. Make sure to get into all the nooks and crannies to prevent sticking.
2. **Combine Dry Ingredients:** In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:** In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.
4. **Add Eggs:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. **Fold in Coconut and White Chocolate:** Gently fold in the shredded coconut and the melted (and slightly cooled!) white chocolate chips.
7. **Pour into Pan:** Pour the batter into the prepared Bundt pan and spread evenly.
8. **Bake:** Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes, as baking times can vary depending on your oven.
9. **Cool:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. **Make the Glaze:** While the cake is cooling, prepare the glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the white chocolate chips, heavy cream, and butter, stirring until smooth.
11. **Glaze the Cake:** Once the cake is completely cooled, drizzle the white chocolate glaze evenly over the top. Sprinkle with shredded coconut.
12. **Let Set:** Allow the glaze to set before slicing and serving. This will take about 15-20 minutes.

**Tips and Variations:**

* **Coconut Extract:** For an even more intense coconut flavor, add 1/2 teaspoon of coconut extract to the batter.
* **Toasted Coconut:** Toast the shredded coconut before adding it to the batter or using it as a garnish for a richer, nuttier flavor. To toast, spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
* **Cream Cheese:** Substitute 1/2 cup of the sour cream with 1/2 cup of cream cheese for an extra-moist and tangy cake.
* **Mini Bundt Cakes:** Bake the batter in mini Bundt pans for individual servings. Reduce the baking time accordingly.

## Recipe 2: White Chocolate Coconut Cake with Coconut Cream Cheese Frosting

This recipe swaps the Bundt pan for a traditional layer cake and adds a luscious coconut cream cheese frosting for an extra layer of indulgence.

**Ingredients:**

* **For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk
* 1/2 cup unsweetened shredded coconut
* 1 cup white chocolate chips, melted and cooled slightly
* **For the Coconut Cream Cheese Frosting:**
* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon coconut extract
* 1/2 cup unsweetened shredded coconut, plus more for garnish

**Instructions:**

1. **Preheat and Prepare:** Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Combine Dry Ingredients:** In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:** In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. **Add Eggs:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. **Fold in Coconut and White Chocolate:** Gently fold in the shredded coconut and the melted (and slightly cooled!) white chocolate chips.
7. **Pour into Pans:** Divide the batter evenly between the prepared cake pans.
8. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 23 minutes.
9. **Cool:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. **Make the Frosting:** While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract, coconut extract, and shredded coconut.
11. **Frost the Cake:** Once the cakes are completely cooled, place one layer on a serving plate and spread with frosting. Top with the second layer and frost the entire cake. Decorate with additional shredded coconut.
12. **Chill:** Chill the cake for at least 30 minutes before slicing and serving. This will help the frosting set and make the cake easier to slice.

**Tips and Variations:**

* **Coconut Milk:** Substitute the buttermilk with coconut milk for a richer coconut flavor.
* **White Chocolate Ganache:** Instead of cream cheese frosting, use a white chocolate ganache for a smooth and decadent finish. To make the ganache, heat 1 cup of heavy cream until simmering. Pour over 12 ounces of chopped white chocolate and let sit for 1 minute. Stir until smooth.
* **Pineapple:** Add a layer of crushed pineapple between the cake layers for a tropical twist.

## Recipe 3: Vegan White Chocolate Coconut Cake

For those following a vegan lifestyle, you don’t have to miss out on the Tom Cruise Cake experience! This recipe substitutes the traditional ingredients with plant-based alternatives.

**Ingredients:**

* **For the Cake:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup vegan butter, softened
* 2 cups granulated sugar
* 1 cup unsweetened applesauce
* 1 teaspoon vanilla extract
* 1 cup full-fat coconut milk
* 1 cup unsweetened shredded coconut
* 1 cup vegan white chocolate chips, melted and cooled slightly
* **For the Vegan Glaze:**
* 1 cup vegan white chocolate chips
* 1/4 cup full-fat coconut milk
* 2 tablespoons vegan butter
* 1/4 cup shredded coconut, for garnish

**Instructions:**

1. **Preheat and Prepare:** Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
2. **Combine Dry Ingredients:** In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Vegan Butter and Sugar:** In a separate bowl, cream together the softened vegan butter and sugar until light and fluffy.
4. **Add Applesauce and Vanilla:** Beat in the applesauce and vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. **Fold in Coconut and White Chocolate:** Gently fold in the shredded coconut and the melted (and slightly cooled!) vegan white chocolate chips.
7. **Pour into Pan:** Pour the batter into the prepared Bundt pan and spread evenly.
8. **Bake:** Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes.
9. **Cool:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. **Make the Glaze:** While the cake is cooling, prepare the glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the vegan white chocolate chips, coconut milk, and vegan butter, stirring until smooth.
11. **Glaze the Cake:** Once the cake is completely cooled, drizzle the vegan white chocolate glaze evenly over the top. Sprinkle with shredded coconut.
12. **Let Set:** Allow the glaze to set before slicing and serving.

**Tips and Variations:**

* **Flax Egg:** If you prefer, you can substitute the applesauce with a flax egg. To make a flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let sit for 5 minutes to thicken.
* **Vegan Sour Cream:** Use vegan sour cream instead of applesauce for a tangier flavor.
* **Maple Syrup:** Sweeten the cake with maple syrup instead of granulated sugar for a more natural flavor.

## Recipe 4: Gluten-Free White Chocolate Coconut Cake

For those avoiding gluten, this recipe uses gluten-free flour to create a delicious and satisfying cake.

**Ingredients:**

* **For the Cake:**
* 3 cups gluten-free all-purpose flour blend (with xanthan gum)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 cup unsweetened shredded coconut
* 1 cup white chocolate chips, melted and cooled slightly
* **For the Glaze:**
* 1 cup white chocolate chips
* 1/4 cup heavy cream
* 2 tablespoons unsalted butter
* 1/4 cup shredded coconut, for garnish

**Instructions:**

1. **Preheat and Prepare:** Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan (use gluten-free flour for dusting).
2. **Combine Dry Ingredients:** In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. **Cream Butter and Sugar:** In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. **Add Eggs:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. **Fold in Coconut and White Chocolate:** Gently fold in the shredded coconut and the melted (and slightly cooled!) white chocolate chips.
7. **Pour into Pan:** Pour the batter into the prepared Bundt pan and spread evenly.
8. **Bake:** Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes.
9. **Cool:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. **Make the Glaze:** While the cake is cooling, prepare the glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the white chocolate chips, heavy cream, and butter, stirring until smooth.
11. **Glaze the Cake:** Once the cake is completely cooled, drizzle the white chocolate glaze evenly over the top. Sprinkle with shredded coconut.
12. **Let Set:** Allow the glaze to set before slicing and serving.

**Tips and Variations:**

* **Almond Flour:** Replace 1/2 cup of the gluten-free flour blend with almond flour for a nuttier flavor and slightly denser texture.
* **Coconut Flour:** A small amount of coconut flour (about 1/4 cup) can be added to the gluten-free blend, but be sure to increase the liquid slightly, as coconut flour is very absorbent.
* **Xanthan Gum:** If your gluten-free flour blend doesn’t contain xanthan gum, add 1 teaspoon to the dry ingredients to help bind the cake together.

## Serving Suggestions and Storage Tips

* **Serving:** Serve the Tom Cruise Cake sliced and enjoy with a cup of coffee, tea, or a glass of milk. It’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
* **Storage:** Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. Let it thaw completely at room temperature before serving.

## Conclusion: A Cake Worthy of a Blockbuster

The Tom Cruise Cake, whether it’s the original from Doan’s Bakery or one of these delicious homemade versions, is a truly special treat. Its combination of rich flavor, moist texture, and intriguing backstory makes it a cake that’s worth seeking out (or baking yourself!). So, go ahead, grab your apron, and embark on your own baking *mission*. We promise, the results will be far from *impossible*… they’ll be absolutely delicious!