recipe for tom cruise coconut cake

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We Made the Tom Cruise Coconut Cake and It's Our Final Meal Request, Too

Can't get your hands on the viral cake? That's why we created a copycat version!

Unfortunately, I was not on Tom Cruise's holiday gifting list this year. So, unless I want to fork over $110 for delivery or drive to Doan's Bakery in California, I can't experience the now-infamous, Tom Hanks-loved White Chocolate Coconut Bundt Cake.

If you're confused about why two of Hollywood's most beloved Toms are talking about a cake, here's the lowdown. Every year, Cruise gifts his closest friends the same White Chocolate Coconut Bundt Cake for the holidays. And, by the way, his friends are some of the best of the best in Hollywood, including Angela Bassett, Jimmy Fallon , Cobie Smulders, and, of course, Tom Hanks.

On a recent episode of Mythical Kitchen's series, "Last Meals," Hanks gushed about the "Tom Cruise Cake," naming it as one of the final foods he'd like to eat. "This cake is so great, you can really only have it once a year. This is just off-the-scale fantastic," Hanks raved.

If it's so good that Tom Hanks wants to eat it at his last meal on Earth, it has to be pretty darn good, right?!

The Woodland Hills-based bakery behind the Bundt cake sells it on Goldbelly year round. However, after Hanks sang the praises of this celeb-loved cake, it sold out pretty quickly. You can still order it, it just won't be delivered to you for about two months.

After hearing Hanks describe the decadent cake, I knew I needed to try it immediately, and that I couldn't wait for a March delivery. So, I did what any sweet tooth does, and tried to make it myself.

How To Make the Tom Cruise Coconut Cake

The Copycat Tom Cruise Cake features a sour cream pound cake base, flavored with coconut and vanilla extracts, and packed with coconut flakes and white chocolate chips. The cake is finished off with cream cheese frosting and toasted coconut flakes.

As with most pound cakes, this cake is almost too easy to make. The trickiest part is just ensuring you grease the Bundt pan enough so that the baked cake slides out easily. However, even if you're missing a chunk of your cake, I'm a firm believer that you can fix everything with frosting—and who wouldn't want extra cream cheese frosting, anyway?

Get the recipe : Coconut Bundt Cake

We Tried the Tom Cruise Cake

I know that Hanks has very strong opinions about food—yes, I am talking about his Diet Cokagne cocktail —but I wasn't sure if he was exaggerating just how good this cake is. He explained that everyone at his production company starts checking the mail a little bit more around the holidays, anxiously awaiting the cake's arrival.

Hanks' family even has a nickname for the cake—"The Tom Coo Cay"—named as such because they always talk about how good it is with their mouths already full of cake.

Needless to say, my expectations were high and, boy, does this cake live up to them. The pound cake is moist and loaded with buttery, coconutty, white chocolatey flavor. You really can never go wrong with a cream cheese frosting, and the toasted coconut on the outside provides more depth of flavor than the coconut inside. Altogether, this cake is divine.

It is a pretty traditional pound cake, so it's dense—a little slice goes a long way. I definitely understand why Hanks says this is a once-a-year kind of cake. I think I'll be taking a page from some of the celebrity recipients' books and freezing half of the cake to enjoy later. That way I can enjoy my "Tom Coo Cay" for as long as possible.

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Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Published on May 3, 2023

My new Copycat Tom Cruise White Chocolate Coconut Bundt Cake is an incredibly delicious, moist, and flavorful copycat recipe of the famous Doan’s Bakery White Chocolate Coconut Bundt Cake Tom sends to all of his friends at Christmas. The catch? My version doesn’t cost $130 and, according to my kids, it’s better than the original! I can’t argue with that!

The Tom Cruise Cake

Have you heard about the viral Tom Cruise cake? It’s a white chocolate coconut cake from Doan’s Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows. The world of foodies hasn’t stopped talking about it, but many people aren’t trying it. Why? Because ordering the real deal has a hefty price tag on it: nearly $130.

Lucky for me, I got my hands on a few slices thanks for a friend who had it delivered for her birthday!

Doan’s Bakery White Chocolate Coconut Bundt Cake

The original Doan’s Bakery version of this cake is described on the Goldbelly website as:

“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”

I was eager to try this famous cake, but was unfortunately left underwhelmed. (Granted, I know the cake had been shipped, but I still had high hopes.)

My Review of the Doan’s White Chocolate Coconut Bundt Cake

Okay, real talk – I taste tested the Doan’s cake on Instagram stories last week and had a hard time hiding my lack of excitement for this cake. Here’s why:

The cake itself lacked coconut flavor. To me, it tasted more like a dense yellow cake.
The description says the cake has white chocolate chunks, but I never tasted one.
I did think the cake was fairly moist, which won it some points. (After reading the description, we can thank the sour cream for that.)
The buttercream was super duper sweet and had a strong cream cheese flavor. I felt like it overpowered the cake.

After tasting the real deal, I wondered if I could make a more flavorful, more moist cake – one that resembles the original version, but takes it up a notch.

Two cake slices next to each other on parchment paper.

White Chocolate Coconut Bundt Cake

It took me a few rounds of experiment to get the texture and flavor I wanted. In the first round, the cake was too fluffy and airy. In the second round, the cake was too dense. In the third round the texture was just right and the flavor was perfectly on point.

Here’s a look at what I did:

For fat and flavor in the cake, I used half part coconut milk and half part buttermilk.
I also added coconut emulsion to the cake to enhance the coconut flavor (feel free to substitute with coconut extract).
Instead of chunks of white chocolate, I used melted chocolate, which gives the cake added richness.
After pouring the batter into the pan, I topped the bottom of the cake with toasted coconut and then toffee pieces (instead of white chocolate chunks like the original – I liked the more caramelized flavor the toffee offers).
In the buttercream, I used a mix of butter and cream cheese, but not too much cream cheese that it would overpower the other flavors.
I also added coconut emulsion to the buttercream.

I’m so excited for you to try the recipe! Enjoy and let me know what you think!

Ingredients

For the coconut cake.

3 cups (360 g) all-purpose flour
2 teaspoons (8 g) baking powder
1 teaspoon (6 g) salt
½ cup (125 g) canned coconut milk, mixed before measuring
½ cup (120 g) buttermilk, at room temperature
1 tablespoon (16 g) coconut emulsion or extract
1 ¾ cups (350 g) granulated sugar
1 cup (226 g) unsalted butter, at room temperature
4 ounces white chocolate, melted
3 eggs, at room temperature
2 egg whites, at room temperature

FOR THE COCONUT BUTTERCREAM

1/2 cup (113 g) unsalted butter, slightly cold
4 ounces cream cheese
2 ½ cups (312.5 g) powdered sugar, measured then sifted
1 teaspoon (5.3 g) coconut emulsion
Pinch of salt
1 cup (95 g) sweetened shredded coconut
1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
1 cup toffee baking bits

Instructions

For the white chocolate coconut cake.

Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ the coconut mixture, another ⅓ of the flour, the second ½ of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
Stir in the coconut emulsion and salt.
Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.
Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

Courtney Rich

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Tom Cruise Cake Recipe (Coconut Bundt Cake)

Published: Apr 29, 2023 · Last Update: Jul 23, 2023 · This post may contain affiliate links · 2 Comments

Make the viral Tom Cruise Cake at home in just 40 minutes with this copycat Tom Cruise Cake recipe!

This White Chocolate Coconut Bundt Cake is incredibly fluffy (I’m talking INCREDIBLY), loaded with white chocolate, and topped with coconut cream cheese frosting and coconut flakes, it has *all* the coconut flavor you might want in a cake and an addictive pillowy-soft texture!

It’s so hard to put down but you don’t have to pay 195$ or hope to be on Tom Cruise’s cake list to enjoy it!

I’m so excited to be sharing with you this viral cake! Allegedly, Tom Cruise sends this 195$ White Chocolate Coconut Bundt Cake to his friends every Christmas!

The bakery in charge for this task is Doan’s Bakery in Woodlands Hills, California.

I knew I could come up with a recipe WORTH sharing with you guys to recreate this cake so you can make your own at home and have a taste of what being on Tom Cruise’s cake list must feel like!

Why this Tom Cruise Cake Recipe works:

Actually fluffy texture . This is the fluffiest cake you’ll ever have, I promise. I’m talking cotton-candy fluffy. YES. The first time I tested this recipe after developing it I was shocked, it didn’t even feel real. What’s the trick? Coconut whipped cream in the batter and, of course, creaming butter and sugar. Everyone else online uses coconut milk in their cake but try my version and let me know!!
Coconut flavor . If you’re here for the coconut, this coconut bundt cake has *ALL* the coconut flavor!
White chocolate . One of the things that make this cake special (aside from the crazy fluffy texture) is the white chocolate + coconut combo which I recreated adding the chocolate to the batter, just like Doan’s bakery does!
Frosting . The frosting is a cream cheese coconut frosting that comes together in just 5 minutes and is topped with shredded coconut!

Ingredients

Flour . Use all-purpose flour for this recipe.

Baking powder for lifting.

Butter . Make sure it’s room temperature unsalted butter.

Sugar . White granulated sugar for sweetening.

Eggs . For structure. Make sure they’re room temperature.

Coconut extract . This is where most of the coconut flavor comes from so make sure you get a high-quality coconut extract with a good flavor (some brands taste very artificial).

Vanilla extract . I always like to add some vanilla to all of my cakes, even if the main flavor won’t be vanilla. I think it’s a nice touch that almost acts like a base and boosts the other flavors.

Coconut cream . This is the key ingredient so do not substitute. Coconut cream is a type of cream made with coconut milk, it’s thick and fluffy and it’s what gives the batter that cloud-like texture which results into a fluffy texture similar to cotton candy! All of the other recipes for this Tom Cruise cake use coconut milk but I’m here to tell you that coconut cream is just better because it provides more fats and more fluffiness. Try my version!

White chocolate . You can use a chopped chocolate bar or chocolate chips. I recommend using chocolate bars just because, if you use a good brand such as Lindt, you’ll have a much better flavor and bigger chunks of chocolate.

Cream cheese for the frosting.

Powdered sugar for the frosting.

Shredded coconut . I used a mixture of finely-shredded coconut and coconut flakes but you can also use just one of the two.

How to make Tom Cruise White Chocolate Coconut Cake

STEP ONE: Prepare the cake pan . Grease and flour an 8-inch bundt pan using butter and all-purpose flour and set aside. Set the oven to 350F (180C).

STEP TWO: Combine the dry ingredients . In a medium bowl, add the flour, baking powder, and salt. Mix until combined, then set aside.

STEP THREE: Cream the butter and sugar . In a large bowl, add the butter and sugar, then beat until fluffy and pale yellow in color.

STEP FOUR: Add the eggs one at a time, mixing until combined after every addition. Add the coconut cream, coconut extract, and vanilla extract, and mix until combined and smooth.

STEP FIVE: Mix in the dry ingredients . Add the dry ingredients to the batter in 3 additions, mixing until just combined after every addition. Make sure to scrape the sides of the bowl as you go. Gently fold in the white chocolate using a spatula or a spoon. The batter will be very fluffy and off-white.

STEP SIX: Bake . Transfer the batter into your prepared bundt pan and use a spatula or a spoon to even out the top. Bake for 40-45 minutes or until the top looks golden and a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. Allow the cake to cool down in the pan for 10 minutes before inverting onto a clean plate. Meanwhile, make the frosting.

STEP SEVEN: Make the frosting . In a medium bowl, add the cream cheese, powdered sugar, and coconut extract. Beat until combined and smooth. Mix in 1-2 tbsp of coconut cream or milk to thin out the frosting so you can easily pour it onto your cake and coat it completely.

STEP EIGHT: Decorate . One the cake has cooled down to room temperature, pour the frosting onto the cake and use a spatula or the back of a spoon to coat it completely. Top with coconut flakes and shredded coconut make sure they stick to both the top and the sides of the cake. Serve and enjoy!

Can I make it smaller or into cupcakes?

Yes! Here’s how to do it!

6-inch bundt cake . Cut the recipe in half and use a 6-inch bundt pan. Reduce the baking time to 28-30 minutes.

Cupcakes . Cut the recipe in half and use a muffin tin lined with cupcake liners. Fill each liner until 3/4 full. Reduce the baking time to 10-15 minutes. It makes 12-15 cupcakes. You will need a thicker frosting for the cupcakes so skip the milk and add 1 stick (115 g) of unsalted butter at room temperature instead. Beat the cream cheese and butter together, then add in the remaining ingredients.

Can I make it ahead of time?

I think cakes with fluffy texture likes this one are best served as they’re made so I wouldn’t recommend making it ahead of time.

How do I store this cake?

Store the cake covered or in an air-tight container in the refrigerator for up to 3-4 days.

If not frosted, you can store this cake at room temperature for 2-3 days or freeze it wrapped in plastic wrap and foil for up to 1-2 months. You can thaw it in the refrigerator overnight.

HAPPY BAKING!! I hope you’ll love this Tom Cruise Cake Recipe aka White Chocolate Coconut Bundt Cake as much as I do!

PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘

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Ingredients 1x 2x 3x

For the white chocolate coconut bundt cake.

3 cups (375 g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup (230 g) unsalted butter (room temperature)
1 and 1/2 cups (300 g) white granulated sugar
2 whole eggs (room temperature)
2 egg yolks (room temperature)
1 tbsp (15 ml) coconut extract (or to taste)
2 tsp vanilla extract
2/3 cup (160 g) canned coconut cream (room temperature)
4 oz (115 g) white chocolate bar (chopped)

For The Frosting

8 oz (225 g) cream cheese (room temperature)
2 cups (250 g) powdered sugar
4-5 tbsp (60-75 ml) any milk (add 1 tbsp at a time until frosting is thin enough to be pourable but still thick enough to coat the cake with a thick layer)
1/2 cup (40 g) unsweetened shredded coconut (for topping)
1/2 cup (20 g) unsweetened coconut flakes (for topping)

Instructions

Prepare the cake pan . Grease and flour an 8-inch bundt pan using butter and all-purpose flour and set aside. Set the oven to 350F (180C).
Combine the dry ingredients . In a medium bowl, add the flour, baking powder, and salt. Mix until combined, then set aside.
Cream the butter and sugar . In a large bowl, add the butter and sugar, then beat until fluffy and pale yellow in color.
Add the eggs one at a time, mixing until combined after every addition. Add the coconut cream, coconut extract, and vanilla extract, and mix until combined and smooth.
Mix in the dry ingredients . Add the dry ingredients to the batter in 3 additions, mixing until just combined after every addition. Make sure to scrape the sides of the bowl as you go. Gently fold in the white chocolate using a spatula or a spoon. The batter will be very fluffy and off-white.
Bake . Transfer the batter into your prepared bundt pan and use a spatula or a spoon to even out the top. Bake for 40-45 minutes or until the top looks golden and a toothpick inserted in the center of the cake comes out clean with a few moist crumbs. Allow the cake to cool down in the pan for 10 minutes before inverting onto a clean plate. Meanwhile, make the frosting.
Make the frosting . In a medium bowl, add the cream cheese, powdered sugar, and coconut extract. Beat until combined and smooth. Mix in 1-2 tbsp of coconut cream or milk to thin out the frosting so you can easily pour it onto your cake and coat it completely.
Decorate . One the cake has cooled down to room temperature, pour the frosting onto the cake and use a spatula or the back of a spoon to coat it completely. Top with coconut flakes and shredded coconut make sure they stick to both the top and the sides of the cake. Serve and enjoy!

Reader Interactions

Stephanie says

December 8, 2023 at 1:13 am

December 8, 2023 at 4:06 am

White Chocolate Coconut Bundt Cake (AKA the Tom Cruise Cake)

By Susan Ensley · March 26, 2024 Leave a Comment

Craving the Celebrity-Loved White Chocolate Coconut Bundt Cake? Make it at Home! Indulge in the legendary White Chocolate Coconut Bundt Cake , also known as the Tom Cruise Cake . This decadent dessert, famed for being a holiday gift from Hollywood A-lister Tom Cruise, is now within your reach.

Skip the hefty price tag and impress your friends and family with this easy-to-follow recipe. Our recipe captures the moist coconut cake loaded with white chocolate chips, all topped with a dreamy cream cheese frosting and sweetened coconut flakes. Get ready to bake a cake fit for the stars (and yourself) – dive into our easy-to-follow recipe for this celebrity-worthy treat!

Here’s Why You’ll Want to Make the White Chocolate Coconut Bundt Cake
Ingredients – Here’s What You’ll Need for the Cake

Steps to Make the White Chocolate Coconut Cake

Ingredients – Here’s What You’ll Need to Make the Cream Cheese Frosting

Steps to Make the Cream Cheese Frosting

Steps to finish the white chocolate coconut bundt cake, frequently asked questions, recipe tips and tricks, other great cakes, here’s why you’ll want to make the white chocolate coconut bundt cake.

Celebrity-Approved Flavor: This cake is famously gifted by Tom Cruise to his A-list friends, so you know it’s delicious!
Moist and Dreamy Texture: The combination of coconut and white chocolate creates a decadent and incredibly moist cake that practically melts in your mouth.
Easy to Make: Don’t be fooled by the fancy name! This bundt cake comes together with readily available ingredients and requires no complicated baking techniques.
Budget-Friendly: Skip the expensive shipping costs of the original bakery version. Making it yourself saves money and allows you to enjoy the cake fresh from the oven.
Perfect for Sharing: The bundt cake design makes it ideal for holiday feasts, potlucks, parties, or simply enjoying with family and friends.

Ingredients – Here’s What You’ll Need for the Cake

All-Purpose Flour: Absorbs moisture from the wet ingredients like eggs and butter. This balanced moisture content ensures your cake remains moist and tender without being soggy.
White Sugar: Provides the base sweetness that complements the rich white chocolate and the subtle sweetness of coconut.
Unsalted Butter: Allows the other ingredients to react as intended, promoting the ideal rise and crumb texture in your bundt cake.
Sour Cream: Adds a touch of luxurious creaminess to the batter, creating a decadent texture that complements the fluffy cake and rich white chocolate chunks.
Sweetened Coconut Flakes: Infuses the cake with a burst of tropical flavor. While at the same time adding a wonderful textural contrast to the moist cake.
White Chocolate Chips: These are the melty jewels scattered throughout the cake, adding pockets of creamy white chocolate flavor in every delightful bite.
Extra-Large Eggs: Contain slightly more yolk compared to their smaller counterparts, which can translate to a richer flavor and a touch more moisture in your final cake.
Vanilla and Coconut Extracts: Work together beautifully to create a symphony of flavor that complements the cake’s core ingredients.
Baking Powder and Salt: are crucial for proper cake rise and flavor.

Preheat the oven to 350°F. In a medium size bowl, add the all-purpose flour, baking powder, and salt.

Then, using a small whisk or fork, combine the dry ingredients well. Set the bowl aside until ready to use.

Place the unsalted butter in the bowl of an electric stand mixer and beat on medium speed for 5 minutes.

Scrape the bowl and add the white sugar.

Continue beating for another 5 minutes.

Add the eggs, one at a time, beating well after each addition.

Then, add the sour cream and continue beating until everything is well combined.

Add the vanilla extract and coconut extract, beat until combined.

Then, add the mixed dry ingredients and beat until well combined.

adding dry ingredients to wet ingredients

Add the sweetened coconut flakes.

And the white chocolate chips and beat just until they are combined.

Grease and flour a 15-cup bundt pan. I like to use Baker’s Joy No-Stick Baking Spray with Flour . Then, pour the batter into the prepared pan and spread it, so that it’s level, evenly with a rubber spatula. Bake in a 350°F oven for 1 hour and 25 minutes.

spreading the cake batter in the bundt pan

Remove from the oven and cool in the pan on a wire rack for 20 minutes.

White Chocolate Coconut Bundt Cake out of the oven

After 20 minutes, turn the cake out onto the wire rack and allow it to cool completely before frosting. I like to wrap my cakes in plastic wrap overnight and frost them the next day.

white chocolate coconut bundt cake out of the pan

Ingredients – Here’s What You’ll Need to Make the Cream Cheese Frosting

Powdered Sugar: Provides the foundation of sweetness for the cream cheese frosting. The fine texture of powdered sugar aerates the frosting as it’s mixed, incorporating air bubbles that create a light and fluffy consistency.
Cream Cheese: The rich and tangy heart of the frosting. It forms the base that gets transformed with powdered sugar and other flavorings into a luxurious frosting fit for a celebrity.
Unsalted Butter: Plays a crucial supporting role contributing significantly to the overall taste and texture of your creamy masterpiece.
Heavy Whipping Cream: A touch is a secret weapon for achieving a frosting that’s incredibly smooth and spreadable and boasts a luxurious melt-in-your-mouth texture.
Vanilla Extract and Salt: These two humble ingredients work together like a culinary magic act to create an extraordinary flavor experience
Sweetened Coconut Flakes: While not included in the frosting, a generous coating pressed into the frosting on the outside of the cake adds to the visual appeal of the cake, and also complements the cake’s flavor profile, creating a cohesive and enticing presentation.

Add the room-temperature cream cheese, room-temperature unsalted butter, salt, and vanilla extract to a large bowl.

adding cream cheese, unsalted butter, salt and vanilla extract to a large bowl

Then, using an electric hand mixer, beat at medium speed until well combined.

beating cream cheese, butter, salt, and vanilla for frosting

Next, add the powdered sugar, about a cup at a time.

Beat well after each addition with the mixer until well combined.

Add the heavy whipping cream.

Beat until well combined and the frosting is smooth and creamy.

Place the cake on a cardboard cake round or a large serving plate. Then, using an icing spatula or knife, cover the entire outside of the cake with the cream cheese frosting.

frosting the cake with cream cheese frosting

Then, using your hands, press the sweetened coconut flakes into the frosting, making sure to coat the entire outside of the cake.

coating the cake in sweetened coconut flakes

This celebrity-approved recipe combines the richness of white chocolate with the tropical flair of coconut for an unforgettable flavor explosion. So, preheat your oven, gather your ingredients, and embark on your White Chocolate Coconut Bundt Cake baking adventure. It’s the perfect dessert for any occasion, guaranteed to satisfy every sweet tooth.

You can substitute sour cream with plain yogurt thinned with a little milk, or buttermilk. However, these options may slightly alter the final taste and texture.

Opt for white chocolate chips made with real cocoa butter for the best flavor and meltability.

Absolutely! This cake pairs well with many frostings. Cream cheese frosting is a classic choice, but you could also try a vanilla glaze, whipped cream frosting, or even a white chocolate ganache.

Sure, toasting the coconut can add a deeper, caramelized flavor dimension that elevates the cake.

Don’t Overmix: Once you’ve incorporated the dry ingredients, resist the urge to overmix the batter. Overmixing can lead to a dense cake. Mix just until everything is combined.
Room Temperature Ingredients: Ensure all your ingredients, especially the eggs and butter, are at room temperature. This promotes even mixing and a smooth batter.
Oven Temperature: Ovens can vary, so keep an eye on the cake towards the end of baking. A toothpick inserted into the center should come out with a few moist crumbs, not completely clean.
Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.

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15-cup Bundt Pan
Baker's Joy No-Stick Baking Spray with Flour
Electric Stand Mixer
Electric hand mixer
Silicone Spatula

Ingredients 1x 2x 3x

Ingredients for the cake.

3 c All-Purpose Flour
½ tsp Salt
½ tsp Baking Powder
3 c White (Granulated) Sugar
1 c Unsalted Butter room temperature
6 Extra-Large Eggs room temperature
1 c Sour Cream room temperature
1 tsp Vanilla Extract
1 tsp Coconut Extract
2 c Sweetened Coconut Flakes

Ingredients for the Cream Cheese Frosting

4 oz Cream Cheese room temperature
¼ c Unsalted Butter room temperature
⅛ tsp Salt
2 c Powdered Sugar
1 ½ c Sweetened Coconut Flakes

Instructions

Steps to make the cake.

Preheat the oven to 350°F.
In a medium bowl, whisk the all-purpose flour, baking powder, and salt until well combined. Set the bowl aside until ready to use.
Place the unsalted butter in the bowl of an electric stand mixer and beat on medium speed for 5 minutes. Scrape the bowl, add the white sugar, and continue beating for another 5 minutes.
Add the eggs, one at a time, beating well after each addition. Then, add the sour cream and continue beating until everything is well combined. Add the vanilla and coconut extracts and beat until combined. Then, add the mixed dry ingredients and beat until combined.
Add the sweetened coconut flakes and the white chocolate chips, and beat just until they are combined.
Grease and flour a 15-cup bundt pan*. Then, pour the batter into the prepared pan and spread it evenly with a rubber spatula.
Bake in a 350°F oven for 1 hour and 25 minutes. Remove from the oven and cool in the pan on a wire rack for 20 minutes.
After 20 minutes, turn the cake onto the wire rack and cool completely before frosting.**

To Make the Cream Cheese Frosting

Add the cream cheese, unsalted butter, salt, and vanilla extract to a large bowl. Then, using an electric hand mixer, beat at medium speed until it is well combined.
Next, add the powdered sugar, about a cup at a time, beating well after each addition.
Add the heavy whipping cream, beat until well combined and the frosting is smooth and creamy.

To Finish the White Chocolate Coconut Bundt Cake

Store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Yield 16 servings

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Tom Cruise Coconut Cake Recipe (White Chocolate Bundt)

I’m back with another movie star-inspired cake creation! This time, I wanted to bake a cake to pay tribute to none other than the dashing Tom Cruise. Known for high-action films like Mission: Impossible and Top Gun, Tom gives 110% energy in all of his movies. I wanted to create a cake that matches his vibrant intensity.

That’s why I settled on a moist coconut cake layered with fresh whipped cream frosting. Every bite of this tropical cake will transport you right onto the set of a Tom Cruise blockbuster film!

The cake itself is ultra moist thanks to the addition of coconut milk and shredded coconut in the batter. And did I mention it’s also filled and frosted with ridiculously creamy whipped cream? Every forkful melts in your mouth with sweet coconut and vanilla flavors.

I decorated this showstopping Tom Cruise Coconut Cake with toasted coconut flakes and edible gold dust to represent his glittering Hollywood career. This cake is truly fit for a movie star!

The next time you want to feel like you’re starring in an action thriller (without jumping out of a plane!), this coconut cake should do the trick. Let me know if you give this tasty Tom Cruise creation a try!

The Tom Cruise Cake

You guys, I just tried this crazy good cake that’s gone viral called the Tom Cruise Cake . It’s made by some bakery called Doan’s and it’s like this super moist white chocolate coconut cake that’s apparently so delicious, Tom Cruise buys it for all his friends every Christmas. I know right? A Hollywood celeb is gifting cakes !

Anyway, all Tom’s friends have been raving about it on TV and stuff, so now the whole internet food world is obsessed with it. The only catch is you have to sell your firstborn to afford it because one cake costs $130 . Seriously! For a cake! Who pays that?

Luckily my gal pal had one delivered for her bday so I got to sneak a few slices. Let me tell you , that cake lives up to the hype. I don’t even really like coconut but the combo of the white chocolate and coconut was just perfection . Drooling just thinking about it again. Definitely worth selling a kidney for next Christmas when I ask Santa for one. Or maybe I’ll see if Tom Cruise needs any new friends…

Tom Cruise Coconut Cake Ingredients

For the Cake :

All-purpose flour
Baking powder
Unsalted butter
Granulated sugar
Vanilla extract
Coconut milk
Shredded sweetened coconut

For the Filling & Frosting :

Fresh whipped cream
Coconut extract
Confectioners’ sugar
Toasted coconut flakes (for garnish)
Edible gold dust (for decoration)

Recipe Tips

Use room temperature ingredients – Let eggs, milk, and butter sit out to reach room temp before baking. This helps them blend smoothly into the batter.

Toast the coconut – Toasting the coconut flakes before topping the cake really boosts the flavor. Just bake at 325°F for 5-7 minutes.

Don’t overmix – Be careful not to overmix the cake batter. This can make the crumb tough. Gently mix wet and dry just until combined.

Cool completely – Allow cake layers to cool for 1-2 full hours before filling and frosting. Filling warm cake causes the frosting to melt. Cooling allows the cake to firm up for clean slicing.

Read More – Christmas Snowball Cookies With Pecans Recipe

How To Bake Tom Cruise Coconut Cake

Tom Cruise Coconut Cake Recipe

Indulge in this tropical coconut cake filled with silky vanilla cream, bursting with sweet coconut flavor in every tender bite, and decorated with golden flair worthy of a Hollywood superstar.

Ingredients

- For the Cake:
3 cups all-purpose flour
2 tsp baking powder
1⁄2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 tsp vanilla extract
1 cup coconut milk
1 1⁄2 cups shredded sweetened coconut
- For the Filling & Frosting:
16 oz fresh whipped cream
1 tbsp coconut extract
1⁄2 cup confectioners’ sugar
Toasted coconut flakes for garnish
Edible gold dust for decoration

Instructions

Preheat oven to 350°F. Grease two 8-inch or 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
Using a stand mixer, beat butter and sugar together until light and fluffy. Beat in eggs one at a time, scraping down the sides as needed. Add in vanilla extract.
Alternate adding dry ingredients and coconut milk to wet ingredients, beginning and ending with dry. Fold in 1 cup of shredded coconut.
Evenly divide batter between cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Allow cakes to cool completely.
Make filling & frosting: Beat whipped cream until stiff peaks form. Gently fold in coconut extract, confectioners’ sugar and remaining 1⁄2 cup shredded coconut.
Once cakes are cooled, spread a layer of filling/frosting between cake layers.
Frost the top and sides of the cake with the whipped cream frosting. Garnish with toasted coconut and gold dust.
Refrigerate cake for at least one hour before slicing. Store covered in refrigerator for up to 5 days.
Be sure your ingredients are at room temperature. Having the eggs, milk, and butter at room temp will help them incorporate easier into the batter for a light and fluffy texture.
Toast the coconut flakes before using as a garnish. Toasting brings out more flavor from the coconut. Simply spread flakes in a single layer on a baking sheet and bake at 325°F for 5-7 minutes, stirring halfway.
Mix the batter properly. Be sure to thoroughly mix the wet and dry ingredients, scraping the sides and bottom of the bowl as needed. This ensures no pockets of flour get left behind.
Don't overbake. This is a very moist cake. Bake just until a toothpick inserted in the center comes out clean. About 25-30 minutes. Ovens vary so keep an eye on yours.
Cool completely before assembling. It’s important to let the cake layers cool completely before stacking and filling them with the whipped cream frosting. This helps prevent the frosting from melting or sliding out. Allow at least 1-2 hours cooling time.

Nutrition Information:

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Easy Recipes for Home Cooks

White Chocolate and Coconut Bundt Cake

There’s a story going around, and this came up again because of the new Top Gun movie starring the everlasting Tom Cruise, that if you are in Tommy’s Nice List , you get gifted this White Chocolate and Coconut Bundt Cake come Christmas time or any other special occasion. I mean, if it is good enough for the likes of Tommy’s friends (who raves about it), then it’s good enough for me. However, Doan bakery where it’s from, is in LA, and here I am in good old Sydney, so I have no other option but to bake it for myself. Pity I’m not yet in the Top Gun’s Nice List. Distance would not have been a problem. Rumor has it, the cake gets delivered in his private jet if you live away from fashionable LA.

Anyway, it can’t be that hard to recreate, after all it’s just a basic Bundt Cake with White Chocolate and Coconut Frosting. And because I’ll never make it to the all important list, I have better chance of tasting it, if I make the cake myself. Unfortunately I can’t wait for Tom Cruise forever. Need more Bundt ideas? Here’s my recipe for Lemon & Turmeric Bundt Cake.

Even without the Cream Cheese Icing, the cake itself is deliciously moist with hints of Caramel from the added brown sugar. Sometimes, I don’t even bother with the icing, just finishing it with a dusting of icing sugar instead.The sour cream makes the cake dense and not overly sweet. However, it is the Cream Cheese Icing that takes this cake to “Top Gun” level. Sprinkled with Coconut Flakes and Shaved White Chocolate , I think my version of the Tom Cruise cake stacks up nicely with the Original Doan’s Bakery.

I particularly love this cake after an Asian meal. It must be the all that coconut, that ties in nicely with a spicy curry or anything with bold flavours. Of course, the cake is also good to go with a cuppa at anytime of the day. And thank you Tom Cruise for making this cake famous, otherwise I wouldn’t have been any wiser. PS, I think this would also make a good Christmas Cake!

What you need to make White Chocolate and Coconut Bundt Cake

Pantry/Fridge Staples – Butter, Light Brown and Caster Sugar,Eggs,Plain Flour,Baking Powder,Baking Soda,Vanilla Essence and Sour Cream,White Choc Chips(optional)
Cream Cheese and Coconut Frosting – Cream Cheese,Butter,Icing Sugar,Coconut Essence(Optional)
Finishing – Moist Coconut Flakes ( I used Mc Kenzie Brand) and Coarsely Shaved White Chocolate
You also need a 9 cup capacity Bundt Tin, preferably with a simple design, as the cake will be covered with the icing anyway.

Easy does it..

Beat butter and sugars until light and fluffy
Add eggs one at a time, beating well after each addition, then add vanilla
Sift flour and baking soda, baking powder together into another bowl.
Combine flour and butter eggs mixture together in 3 lots and beat after each addition until just mixed. Fold in the sour cream and white chocolate chips (if using)and mix just until smooth.
Scrape the batter into prepared pan and bake in a preheated 160°C oven and bake for 45 to 60 minutes or until the cake springs back when pressed.
Cool in tin for 10 minutes, then un mould into a cake rack and set aside to cool completely.
Meanwhile make the cream cheese frosting. Use this to ice the cold cake. Sprinkle generously with coconut flakes and shaved white chocolate.

White Chocolate & Coconut Bundt Cake aka the Tom Cruise Cake

Aka Tom Cruise’s Coconut and White Chocolate Bundt Cake

Ingredients

225g Butter, room temperature

1 cup light brown sugar

1/2 cup Caster Sugar

2 teaspoon Vanilla Essence

2 large Eggs, Room Temperature

2 cups Plain Flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup Sour Cream

100g White Choc Chips,optional

Cream Cheese Coconut Icing

250g Cream Cheese, room temperature

100g Butter, room temperature

1 teaspoon Coconut Essence

1 cup Icing Sugar

1 cup Shredded Coconut or Coconut Flakes 50g coarsely shaved White Chocolate

Preheat oven to 160°C. Mix together 1 tablespoon plain flour and 1 tablespoon cooking oil to a paste. Use a pastry brush to apply paste to every nook and cranny of the Bundt Tin. Set aside.
In a bowl of a stand mixer, beat butter and sugars on medium speed until pale and fluffy about 2 minutes.
Add eggs one at a time beating well after each addition. Add vanilla and scrape the sides and bottom of the bowl.
In another bowl, sift together flour baking powder and baking soda.
Add flour mix to the egg and butter mix (from step 3) and beat on low until just combined. Fold in the sour cream , and white chocolate chips (if using) mixing it in until the batter is smooth and homogenous.
Scrape batter into prepared pan and bake in preheated oven for 40 to 5o minutes or until cake is springy to touch.
Cool cake in the tin for 10 minutes, then un mould into a baking rack to cool completely.
In a mixing bowl, beat softened Cream Cheese, Butter and Coconut Essence together until pale and fluffy.
Sift icing sugar to remove lumps then add caster sugar to the mixing bowl in two lots beating well after each addition.
Ice the cake generously with the cream cheese frosting. Sprinkle coconut flakes and shaved white chocolate on top of the icing.
The cake will keep covered for a few days in the fridge. Let come to room temperature before serving.

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I’m Adele Mowlai, originally from the Philippines and now a resident of Sydney. I’m a mum of three and a grandma of two. Let’s cook something delicious!

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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

June 30, 2023

Tom Cruise Cake

Tom Cruise Cake –a copycat version of the white chocolate coconut bundt cake that Tom Cruise sends every Christmas to a select list of friends from Doan’s Bakery. Make it in the Instant Pot or the oven.

Pin this recipe for later!

If you are a fan of coconut and moist cakes this is the cake for you! It has a nice coconut flavor that contrasts perfectly with the cream cheese frosting. I loved the use of the coconut extract in addition to the shredded coconut…plenty of coconut flavor and texture!

You can bake this cake in the oven or you can use your Instant Pot to “bake” it. The difference is that with the Instant Pot you’ll get a denser texture. This cake refrigerates well and tastes really nice chilled. It’s quite dense (think pound cake) and rich so I cut it up into 16 thin pieces.

Ingredients/Substitution Ideas

White sugar
Vanilla extract
Coconut extract *
Sour cream –or plain yogurt
All purpose flour
Baking powder
Shredded coconut
White chocolate chips –or white chocolate bark chopped up
Cream cheese
Powdered sugar

In a mixing bowl add the white sugar and softened butter. Use a hand mixer on medium speed to mix until light and fluffy.

Beat in the eggs. Add in the vanilla, coconut and sour cream. Beat until combined.

Add in flour, salt and baking powder and use a rubber scraper to fold it in until just combined.

Fold in the coconut and white chocolate.

Spray a half size bundt cake pan * with non-stick cooking spray. Scrape the batter into the pan.

Lightly cover the pan with foil. Pour 1 ½ cups water into bottom of Instant Pot. Place the pan on a trivet/sling and lower into the pot.

Pressure cook for 45 minutes. When time is up unplug pot and let it sit for 10 minutes. Move valve to venting and remove the lid.

Carefully remove the cake and invert it onto a plate. It will have little brown spots of caramelized white chocolate. Let cool.

Make the frosting by adding cream cheese, butter, vanilla, coconut extract, salt, powdered sugar and milk to a mixing bowl. Beat until smooth.

Frost the top and sides of the cake. Lightly press the coconut evenly around the outside and top of the cake. Slice and serve.

I used my 6 quart Instant Pot *. You can also make this in an 8 quart pot.
Cover leftovers tightly with plastic wrap or store in an airtight container * in the refrigerator for up to 5 days or in the freezer for up to 3 months.
I used a half size bundt cake pan .* This size pan will fit inside your Instant Pot. It is also known as a 6 cup bundt cake pan.
Other recipes you can use your bundt cake pan for are Instant Pot Hummingbird Cake and Instant Pot Earthquake Cake .
If you want you can double the recipe and bake it in the oven in a 12 cup bundt cake pan. You’ll need to bake it for 85 minutes at 325 degrees.

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Author: 365 Days of Slow and Pressure Cooking
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 6 – 8 servings 1 x

Description

A copycat version of the white chocolate coconut bundt cake that Tom Cruise sends every Christmas to a select list of friends from Doan’s Bakery. Make it in the Instant Pot or the oven.

Ingredients

1 1/2 cups white sugar
1/2 cup softened butter
1 tsp vanilla extract
1/2 tsp coconut extract
1/2 cup sour cream
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1 cup shredded coconut
1/2 cup white chocolate chips
2 ounces cream cheese
2 Tbsp softened butter
1/2 tsp vanilla extract
1/4 tsp coconut extract
1/8 tsp salt
1 cup powdered sugar
1 Tbsp milk
3/4 cup shredded coconut

Instructions

In a mixing bowl add the white sugar and softened butter. Use a hand mixer on medium speed to mix until light and fluffy.
Add in flour, salt and baking powder and use a rubber scraper to fold it in until just combined. Fold in the coconut and white chocolate.
Spray a half size bundt cake pan* with non-stick cooking spray. Scrape the batter into the pan.
To make in the Instant Pot: Lightly cover the pan with foil. Pour 1 ½ cups water into bottom of Instant Pot. Place the pan on a trivet/sling and lower into the pot. Pressure cook for 45 minutes. When time is up unplug pot and let it sit for 10 minutes. Move valve to venting and remove the lid. Carefully remove the cake and invert it onto a plate. Let cool. To bake in the oven: Bake at 350 degrees for 75 minutes, check for doneness with a toothpick. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack or plate.
Make the frosting by adding cream cheese, butter, vanilla, coconut extract, salt, powdered sugar and milk to a mixing bowl. Beat until smooth.
Frost the top and sides of the cake. Lightly press the coconut evenly around the outside and top of the cake. Slice and serve.
Category: Dessert
Method: Instant Pot or Oven

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

August 9, 2023 at 1:06 pm

To bake this cake in the oven…one section says 325 degrees for 85 minutes and then another section says 350 degrees for 75 minutes. What is the correct temperature and time?

August 11, 2023 at 10:55 am

Bake at 350 degrees for 75 minutes, check for doneness with a toothpick. Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack or plate.

July 2, 2023 at 4:44 pm

it could be a great cake. Tom cruise is disgusting.

July 1, 2023 at 10:12 pm

Im on a sodium restriction what does the salt do in the tom cruse cake? or in many recipes?

July 3, 2023 at 8:25 am

Salt=flavor. No salt=bland food

July 3, 2023 at 8:28 am

Also, 1/8 tsp and 1/4 tsp. in a cake that size shouldn’t affect your sodium.

White Chocolate Coconut “Tom Cruise” Bundt Cake

For the Cake:

2 1/4 cups sugar
4 ounces cream cheese
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted

For the Glaze:

6 ounces sweet white chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
3 cups sweetened flaked coconut
Place an oven rack in the center of the oven and preheat to 350 degrees F.
Grease and flour a 10-inch Bundt pan and set aside.
The bowl of a stand mixer fitted with cream cheese, a whisk attachment, mix sugar, salt, baking soda, eggs, and egg yolk on low speed for about 1 minute. Add the buttermilk, oil, and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Let the cake cool completely in the pan and then invert onto a cooling rack.
To make the icing: Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted.
Melt the butter in a separate pan or the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny.
Pour the glaze over the Bundt cake, covering it completely. Sprinkle the coconut along the top of the cake. Leave at room temperature until ready to serve.

The original cake you can always buy here .

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The Secret Behind Tom Cruise's Favourite Cake: Doan's Bakery Cruise Coconut Cake

Doan's Bakery's coconut and white chocolate bundt cake is legendary in Hollywood circles. It is the cake that Tom Cruise sends around to his nearest and dearest associates every year. This is a delicious version of the coconut bundt cake inspired by the Doan's Bakery "Cruise Coconut Cake". With white chocolate and sour cream to keep it moist and a dreamy cream cheese frosting and lashings of shredded coconut it's the cake that inspired an obsession!

A friend sent me an article on this cake a few weeks ago and it immediately intrigued me. I fell down a wormhole of information about this cake. Each year Tom Cruise's people apparently purchase around 200 or 300 of these cakes from Doan's Bakery. Doan's is owned by Karen Doan and is located on Ventura Blvd in Woodland Hills, Los Angeles. Some of the famous past recipients of this coconut cake are Henry Cavill, Rosie O'Donnell, Jimmy Fallon, Angela Bassett, John Hamm, Graham Norton and Kirsten Dunst. Kirsten Dunst calls it one of the best cakes she has ever had while Tom Hanks said, "This cake is so great you can really only have it once a year," on an episode of Mythical Kitchen.

Apparently his plane delivers these across the Atlantic to recipients in the UK and Europe each Christmas . One Guardian journalist made it his mission to receive one of these cakes. He succeeded actually snagging two and while we can't all get on Tom Cruise's cake list, you can buy it from Doan's Bakery for $50 or for $125 from Goldbelly, a delivery service for popular American foods. Apparently this "Cruise coconut cake" helps keep the small bakery in business. And you can bet next time I go to Los Angeles I am buying myself one of these cakes and probably eating the whole thing in my hotel room.

In the meantime as Goldbelly doesn't ship overseas (and even if they did I'm sure I could not afford the shipping) this is a coconut white chocolate bundt cake modelled on the Doan's Coconut Bundt Cake. Obviously the recipe is a closely guarded secret although a quick look at the photos and the ingredients suggests that there is sour cream in this cake which makes sense to keep it so moist. The Doan's Bakery cake is actually white in colour which is hard to achieve with eggs and butter. I used a white food colouring powder that colours food white.

There was much excitement in the house when it came to baking day. I had told Mr NQN about the Tom Cruise cake and the story behind it and he loves a good story as much as anyone else. We were both intrigued to try it. And it turned out nobody was more excited than little Milo Elliott.

The night before I took the eggs and butter out of the fridge to come to temperature. That morning after he had eaten his breakfast (and he gets fed well but try reasoning with a dog about their rations!) while we were both upstairs sipping our morning cup of tea, Milo was suspiciously quiet. "Where is Milo?" Mr NQN said and I looked around. Milo is usually either suctioned to one of us or just outside for a quick minute doing his morning pee. He is never far away and we hadn't seen him for a good 15 minutes.

Mr NQN went downstairs to the kitchen and called up to me. "What's the thing in the gold foil?" he said eyeing an empty gold foil wrapper on Milo's bed. It turned out that our little boy had somehow grabbed the butter that I had set out for this bundt cake off the top of the kitchen island. This is no small feat as he is very small and the island is very tall. In his stealthy fashion, it was all done in silence. It had not come crashing to the ground like it should have and our tiny 5kg boy had eaten around 100g of salted butter! I called the vet straight away and they told us to watch and wait and see if he was vomiting or had an upset tummy (TMI but he regurgitated it during his walk that afternoon along with his breakfast). And you can bet that when this cake was pulled out of the oven, it was put far away from the edge of the kitchen island and covered well so that any theft would come with a lot of noise!

So tell me Dear Reader, have you ever heard of this Tom Cruise Coconut Cake? Do you like bundt cakes?

Coconut White Chocolate Bundt Cake

An Original Recipe by Lorraine Elliott

Preparation time: 45 minutes

Cooking time: 1.5 hours

Serves: 8-10

450g/1lb plain all purpose flour
50g/1.7ozs. cornflour or fine cornstarch
1 teaspoon salt
½ teaspoon bicarb soda
6 eggs, room temperature
300ml/10.6flozs sour cream
1 tablespoon white vinegar
1 teaspoon coconut flavouring
1 teaspoon vanilla extract
1 teaspoon white food colouring powder
250g/8.8ozs butter, very soft but not melted*
660g/23ozs. caster or superfine sugar
100g/3.5ozs white chocolate, very finely chopped

For Frosting

250g/8.8ozs cream cheese, room temp

65g/2.3ozs. butter, softened*

500g/1.1lbs icing or powdered sugar, sifted
2 teaspoons vanilla extract
1 teaspoon lemon juice
Pinch of salt
1/4-1/2 teaspoon white food colour powder (you can find this at cake decorating stores)
120g/4ozs. moist coconut flakes

*The butter should be very soft, like if you pushed a butter knife through it it wouldn't have any resistance.

** If you don't have white colouring you can make it without it, it just won't have that white colour to it.

Step 1 - Preheat the oven to 160C/320F. Make a slurry of 2 tablespoons melted butter and 2 tablespoons of flour to flour your large 12 cup bundt tin. You do not want your bundt cake to stick to your tin at all.

Step 2 - In a bowl sift the flour, cornflour and add the salt, bicarb soda and white colouring and whisk to combine dry ingredients well. Whisk the eggs with the sour cream, vinegar, coconut flavouring and vanilla extract and set aside. With an electric mixer fitted with a beater attachment beat the softened butter and sugar for 5 minutes on high until white. Add in the flour in two lots. Then add in the egg mixture and beat until smooth. Lastly stir through the white chocolate. Scoop into the prepared tin and sit to rest on the counter for 10 minutes (to relax the glutens). Then bake for 1 hour and 25-35 minutes or until a skewer inserted in the centre of the cake section comes out clean. Cool in the tin for 20 minutes and then trim the base if needed and loosen all around the edges and turn out onto a wire rack.

Step 3 - To make the frosting, beat the cream cheese and butter until soft and smooth on medium high speed. Then on slow speed beat the icing sugar until combined. Add the vanilla, coconut, lemon juice, salt and white colour powder (start with 1/4 teaspoon and see how it goes, I added about 1/2 teaspoon of it). Beat until smooth. Then spread frosting all over the cake. Place the serving stand on a tray to catch any coconut that falls. Press the coconut flakes onto the frosting to stick. This cake needs to be stored in the fridge because of the cream cheese frosting.

Read these next: » LIGHT & FLUFFY Coconut Chiffon Cake » Passion Fruit & Coconut Layer Cake » Step-by-Step Guide: How to Make an Amazing Orange & Coconut Syrup Cake » White Chocolate & Ginger Crunch Cake » Dragon Fruit & Raspberry White Chocolate Mousse Cake » Top 5 Sponge Cakes! » I Like Big Bundts! Chocolate Almond Coated Chocolate Cheesecake Bundt » Blood Orange, Carrot & Coconut Cake » ANZAC Cake With Rosemary Golden Syrup: A Delicious Twist on the Classic Biscuit » Strawberry White Chocolate Mud Cake

Published on 2023-05-01 by Lorraine Elliott .

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This White Chocolate Coconut Bundt Cake is a Favorite of Tom Cruise

The copycat recipe for this bundt cake is even better than the original.

This Bundt cake is so good, we’ve heard that Tom Cruise gifts it to his A-list friends every Christmas. It’s a moist white chocolate flavor with shredded coconut flakes.

Since it is apparently irresistible enough to make celebrities stray from their strict diets, Courtney Rich took her cake-making magic to it. The unbiased tasting panel claims Courtney’s is better than the original!

Find more recipes and ideas from Courtney online at @cakebycourtney and www.cakebycourtney.com .

Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Ingredients.

FOR THE COCONUT BUNDT CAKE

3 cups (360 g) all-purpose flour
2 teaspoons (8 g) baking powder
1 teaspoon (6 g) salt
½ cup (125 g) canned coconut milk, mixed before measuring
½ cup (120 g) buttermilk, at room temperature
1 tablespoon (16 g) coconut emulsion or extract
1 ¾ cups (350 g) granulated sugar
1 cup (226 g) unsalted butter, at room temperature
4 ounces white chocolate, melted
3 eggs, at room temperature
2 egg whites, at room temperature

FOR THE COCONUT BUTTERCREAM

1/2 cup (113 g) unsalted butter, slightly cold
4 ounces cream cheese
2 ½ cups (312.5 g) powdered sugar, measured then sifted
1 teaspoon (5.3 g) coconut emulsion
Pinch of salt
1 cup (95 g) sweetened shredded coconut
1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
1 cup toffee baking bits

FOR THE WHITE CHOCOLATE COCONUT CAKE

Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ the coconut mixture, another ⅓ of the flour, the second ½ of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
Stir in the coconut emulsion and salt.
Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.
Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

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Tom Cruise sends this coconut cake to all of his famous friends — and we tried recreating it at home

Having a slice of cake isn't just for birthdays, especially when you're friends with Top Gun: Maverick star Tom Cruise. Just ask Doan's Bakery , a Woodland Hills, Calif. bakery that's been whipping up cakes, cookies, cheesecakes and more for visitors to drool over for more than 25 years.

While Doan's is a favorite with locals and visitors, A-list celebrities like Tom Cruise are also big fans. So big, in fact, that Cruise routinely gifts his famous friends with the same cake from Doan's Bakery. The cake is a decadent coconut white chocolate bundt cake, iced with cream cheese frosting and covered in white flakes of coconut. It's now known around the world as the "Tom Cruise cake" after superstars like Angela Bassett and Jimmy Fallon have raved about it publicly.

The white chocolate coconut bundt cake is so popular that one Yahoo editor waited for two months for it to arrive via Goldbelly, a company that ships foods and meal kits from restaurants around the country. Her take: the cake is a "coconut dream come true," and "fully worth the hype."

But what's the cost of this famed coconut goodness? At Goldbelly the Doan's Bakery creation costs $110. Getting the cake straight from the bakery will run approximately $50.

The white chocolate coconut cake, as it's called on the official Doan's Bakery menu, has been available for guests to devour since the bakery opened a quarter-century ago, according to Eric Doan, who owns the bakery with his mom, Karen. "It's almost embarrassing to say that it's probably been 25 years," he tells Yahoo Life. "And it's just become more and more popular."

Doan says his small business has become very familiar with Cruise's cake-ordering habits over the years. "In the last 10 or 11 years Odin Productions, which is actually Tom's production company, would order these and give them as gifts over the holidays or at the close of a movie shooting or something like that," he shares, explaining that the production company typically orders a few hundred of the scrumptious cakes in October so Doan's Bakery has plenty of time to complete the order before the shipping deadline and busy holiday season. According to a 2015 Facebook post from delivery company 247 Delivers Inc., it seems Cruise has even thanked his delivery services for transporting the cakes by ... that's right ... giving them a cake of their own.

But what makes this cake so good? While Doan wouldn't share the list of ingredients that make the confection so tasty, he did let us in on one secret. "It's just made with a lot of love, you know," he says.

After learning about this sweet gift idea, I had to attempt to make the cake myself, so I turned to a copycat recipe found at online food blog Plain Chicken . Most of the recipe seemed pretty straightforward and I already had most of the ingredients at home since I love baking. But what I didn't have was coconut extract and instant coconut cream pudding mix. Since the latter of the two was hard to find at my grocery store, and the recipe mentioned vanilla pudding mix was a good swap, I went with vanilla instead.

After getting all my ingredients prepped, I turned the oven on and got to work putting the butter, sugar and extracts into my mixing bowls and beating the ingredients together until it was pale yellow and super-fluffy. While this was happening I used the wrappers from the sticks of butter to grease my bundt pan — a trick I picked up from chef Christina Tosi when I was participating in her Bake Club during the height of the pandemic.

Next came the eggs and the pudding mix: The recipe is very clear to not make the pudding according to the package directions because all you need is the mix. Cooking and baking tip website Chew the World says adding pudding mix to cake adds more moisture to the final product and can help cakes to stay fresher longer.

With everything incorporated, I mixed in the white chocolate by hand, making sure not to over-mix my batter, then scooped it into the greased and floured bundt pan and popped it into the oven for the instructed amount of time, which was an hour and 30 minutes. When the cake was done I let it rest for about 15 minutes before turning it out onto a cooling rack and transferring it to a plate.

While the cake was cooling I made the cream cheese frosting: a fairly universal cream cheese frosting recipe made by mixing together butter, cream cheese, vanilla extract and powdered sugar. After everything was mixed, I set the frosting aside to toast the coconut. This is where I noticed a big difference between the cake of Tom Cruise's dreams and the one I was creating.

In photos of the original cake, the coconut is all white. While the description from Goldbelly does say the cake is covered in toasted coconut, it's definitely not a golden brown toasty color. Still, because I was following the copycat recipe exactly, I did toast the coconut. I'm a rule follower.

It was finally time to assemble the cake. I started by taking big globs of frosting and spreading it evenly over the entire surface. The best part? My icing job didn't need to be pretty because it was going to be covered in sweet toasted coconut flakes.

The final result of the cake was one I was very proud of, even though I don't think it's an exact dupe for the one at Doan's. I shared the cake with my family and everyone raved about how good it was. The exterior of the cake was slightly crispy thanks to the toasted coconut, which was a nice textural contrast from the silky smooth frosting. Both played well with the slightly dense and buttery cake.

What would I do differently next time? I definitely wouldn't toast the coconut as long, or at all, if I was trying to make an exact replica of the Doan's Bakery version. I also would cook the cake for less time, knowing other bundt cakes I make only take an hour and 15 minutes. A shorter baking time may make a perfectly moist cake even more moist and delicious.

The final verdict? While I may not be getting one of the original Doan's Bakery white chocolate coconut bundt cakes from Cruise himself, making this copycat was a pretty good alternative to me, even if I make a few adjustments next time.

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We Tried The Viral Tom Cruise Cake — Here Are Our Thoughts

How can we get on his Christmas gift list?

doan's bakery white chocolate coconut bundt cake next to tom cruise

Delish editors handpick every product we feature. We may earn commission from the links on this page.

For the past decade, Tom Cruise has bought hundreds of these cakes, wrapped them in festive packaging, and sent them all over to spread holiday cheer. He even ships the cakes via his private jet to friends living outside the U.S.

The lineup of stars who are gifted a Cruise Cake includes Jimmy Fallon, Angela Bassett, John Hamm, and Kirsten Dunst. Dunst even said in a 2016 interview with Graham Norton (who also receives it every year) that it's one of the best cakes she's ever had. If you want to see more people who are sent one, PEOPLE published this list of celebrities who have publicly spoken about receiving the Tom Cruise cake.

Karen Doan first created the cake when she opened Doan's Bakery in 1984. The family-owned and -operated bakery describes the Cruise Cake as a coconut bundt cake with chunks of white chocolate , covered in a layer of cream cheese frosting and a mountain of shredded coconut .

While Cruise has certainly made the cake famous, he wasn't the first actor to fall in love with it. One of its first celebrity fans was Diane Keaton , who introduced the cake to Cruise when she was filming the 2008 movie Mad Money with his then-wife Katie Holmes.

Team Delish may not be famous actors (yet), but we wanted to see what all the hype was about, so we had a Cruise Cake sent to office.

The verdict? Jimmy Fallon wasn't kidding when he called the cake " unbelievable ." The cake was incredibly moist while still light and fluffy. The rich, creamy frosting was just sweet enough. We found the coconut flavor to be pretty mild, which was a relief to some of the coconut-skeptics on the team.

For us, the best thing about the cake were the chunks of white chocolate mixed into the batter. They added a nice crunch to an otherwise soft cake. In the words of one of our editors, "This cake makes me want to jump on a couch."

The cake was a huge hit with Team Delish. If you want to try it for yourself, you can order one from Goldbelly straight to your door.

Gabby Romero is Delish’s editorial assistant, where she writes stories about the latest TikTok trends, develops recipes, and answers any and all of your cooking-related questions. She loves eating spicy food, collecting cookbooks, and adding a mountain of Parmesan to any dish she can.

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Coconut Bundt Cake {Out of this world good!!}

February 5, 2024 by Jodi + 358 Comments

Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I’ve ever eaten!

( Originally posted January 6, 2017 – this cake is AMAZING!)

The other day at the gym my friend and I were talking about food, I mean isn’t that what you’re supposed to do at the gym 😉?

It definitely made the time go faster aaand I left there with this amazing Coconut Bundt Cake recipe.

I’m in love.

Completely infatuated and head over heals in love with this cake.The first bite was utter coconut cake bliss. It’s sooo good! Like I want to hide in a closet and devour the entire cake good. It’s dense like pound cake, moist and has completely stolen my heart. With three sticks of butter, sour cream and coconut, how could it not?!I’m not sure if I should be mad at my friend for sharing this recipe or completely love her to pieces. I am sure that if all her recipes are this fabulous, she needs to share more of them with me.

My son Zach loved it and he’s never been a fan of coconut so I’m thinking even all you non-coconut lovers out there may be converted with this cake. . . I’m just saying.

In case you were wondering, this cake makes for a really yummy breakfast. If there was any left, I’d be having it again this morning.

A few tips for making this cake:

Make sure you grease and flour your bundt pan really well. I would use shortening instead of cooking spray.
For better coverage and a thicker glaze, I always double the glaze recipe and I like to make my glaze thicker, but feel free to keep it a thinner, pourable consistency.
I also toast my coconut for the top, but it’s not necessary. My favorite way to toast coconut is to put it in a large skillet and cook it on the stovetop over medium-low heat, stirring frequently. Cook it until it’s golden brown (about 4-5 minutes). Or you can spread the coconut evenly on a cookie sheet and bake it at 350°F for 7 to 10 minutes or until light golden brown, stirring occasionally.
This cake is even better the second day, so I suggest making it the day before, wrapping it in plastic wrap and then frost it an hour or so before you serve it.

Coconut Bundt Cake

4.8 from 15 reviews

Total Time: 80 minutes
Yield: 1 5 1 x

Description

Incredibly moist, dense, and unbelievably good, this Coconut Bundt Cake is out of this world good and will completely knock your socks off. This is the best coconut cake I’ve ever eaten!

Ingredients

1 3/4 cups flour
2 cups sweetened coconut flakes
1 1/2 cups butter, softened
2 cups sugar
1 cup sour cream
1/2 teaspoon baking powder
2 teaspoons coconut extract
1 cup powdered sugar
2 to 5 tablespoons heavy cream (adjust to your liking for a thinner or thicker glaze)
1 teaspoon coconut extract
1/2 cup sweetened coconut flakes (optional and can be toasted as well)

Instructions

Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
In a medium bowl, mix flour and flaked coconut. Set aside.
In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
Add half of the flour mixture to creamed mixture, mix well. Add the remaining flour mixture and mix until well combined. Let cake batter rest for 5 minutes.
Pour into prepared pan. Bake for for 60 – 75 minutes or until a toothpick comes out clean. Cool 25 minutes. Invert onto serving plate and frost with coconut glaze.
Mix ingredients together in a small bowl using a spoon or whisk. Pour on top of cake and let the glaze drizzle down the sides of the cake. Top with coconut, if desired.
Prep Time: 10 minutes
Cook Time: 70 minutes
Category: Dessert
Cuisine: American

BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!

January 15, 2017 at 10:25 am

Do you use sweetened coconut? This looks delicious! Thanks!

January 16, 2017 at 8:18 pm

Yes Janet, I used sweetened coconut. Thanks for looking!

June 21, 2017 at 8:55 pm

Hey you guys try Amazon or Watkins for pure extracts. I don’t know if they are sweetened or not but they are pure.

October 3, 2017 at 6:16 pm

I followed recipe to a tee and after 70 minutes still not cooked through ???

October 4, 2017 at 6:51 am

Everyone’s ovens are different. I’ve made recipes that call for 30 minutes of baking and I end up having to bake it 40+ minutes. Hopefully it turned out for you.

October 4, 2017 at 9:10 am

I had to take it out. The crust was getting too dark. I will try again in another oven. I have a NY and PA home.

November 22, 2017 at 7:05 pm

Hi thank you for this recipe. What would the measurements be if I used coconut flour?

November 22, 2017 at 7:38 pm

I’ve never baked anything using coconut flour Nina, so I’m not sure what the substitution ratio is. Here is a link that might be helpful. http://nourishedkitchen.com/baking-with-coconut-flour/

I don’t know how this will turn out using coconut flour, so if you give it a try, I’d love to hear back from you.

December 4, 2017 at 5:17 pm

The cake was a HUGE hit! I doubled the frosting and did not use coconut flour! Thank you so much!

December 4, 2017 at 10:48 pm

So happy to hear that Nina! Thanks for letting me know!

December 19, 2020 at 12:19 pm

I believe there is not enough baking powder for the amount of flour. it should be baked at 350 degrees

October 15, 2022 at 5:57 pm

Well a lot of people here had success and delicious results making it just as written. But you do you.

July 30, 2023 at 2:13 pm

This is my 5th time making this cake following the recipe exactly as written and it comes out perfect Every. Single. Time!

July 31, 2023 at 7:39 am

Thank you Tina!!

January 29, 2022 at 3:16 pm

Regarding more coconut flavor: could you use coconut fat instead of butter?

February 1, 2022 at 4:52 pm

I haven’t ever used coconut fat in place of the butter Andrea, so I’m honestly not sure how it would turn out.

March 16, 2022 at 4:19 am

Have you ever tried this cake with unsweetened coconut? I always try to reduce the amount of sugar, just curious? Thanks, LB

March 17, 2022 at 5:52 am

I haven’t Linda so I’m not sure what it will taste like. Obviously it will not be as sweet.

April 15, 2022 at 7:16 pm

Hi Linda, I have made this many times, and am just now realizing it calls for sweetened coconut, lol. I used that organic unsweetened almost ground coconut because that’s what our store has. This cake is a hit EVERY. SINGLE. TIME. I even had a co-worker tell me he went home and told his wife about this cake, because he “doesn’t even like coconut, but this cake was so good!”

This is a tried and true!

January 19, 2017 at 4:13 pm

I made this today and I only had unsweetened organic coconut. This cake is so yummy!!! It seemed sweet enough for my taste only using unsweetened:-)

January 19, 2017 at 6:01 pm

So happy you liked it. Good to know it’s delicious using unsweetened coconut. Thanks!

March 16, 2022 at 4:20 am

Thank you, I have unsweetened Coconut in the pantry! LB

December 4, 2017 at 12:10 pm

Question – just took this out of the oven and it smells amazing. I made it for my mother-in-laws birthday. Do you toast the coconut for the topping? It looks toasted but the recipe doesn’t say it is…. Also, her birthday is in two days. I had to make it today – can it stay out for two days without drying out? Or am I better to freeze it? Thanks!

December 4, 2017 at 1:25 pm

Hi Sandra! I did toast some coconut for the top, it’s not necessary, but I love it and think it makes the cake look pretty. So I would not frost the cake until the day you need it. I’d cover it in plastic wrap and keep it in a cool place. If you have a cold storage room, that works great or go ahead and put it in the fridge, but just make sure you take it out a couple hours before you want to serve it. I hope you love it! It’s amazing!

December 4, 2017 at 5:08 pm

Thanks for the reply. I am a little worried that it is dried out. I had to bake it much longer than indicated as the toothpick kept coming out wet… hopefully it’s good! We’ll see in a couple of days… It smelled heavenly! Thanks again!

September 24, 2021 at 7:16 am

Could you make this with a box cake mix?

September 24, 2021 at 9:11 am

Hi Ellen. I’ve never tried and don’t know that I would. If you want to use a cake mix as a shortcut, I would google another recipe for a coconut cake that specifically calls for a cake mix. This “from scratch” recipe is so incredibly delicious and really simple to make and I wouldn’t mess with it trying to use a cake mix.

January 21, 2017 at 9:19 am

Sage made this cake and our whole family went crazy! Her brother kept complimenting her (super rare ) . This is fantastic! Thanks for sharing.

January 22, 2017 at 6:50 pm

Thanks Camille. I don’t know what it is about this cake, but it’s sooooo good! Glad you guys loved it.

July 25, 2021 at 6:31 pm

Do you use self rising flour in this recipe?

July 26, 2021 at 6:02 am

No, use all-purpose for this recipe. If it was supposed to be self-rising I would specifically list that in the recipe. You’ll love this cake!

December 6, 2022 at 12:42 pm

Bleached or unbleached all purpose flour?

December 7, 2022 at 9:04 am

Either one is fine Jody.

March 3, 2017 at 7:35 am

Hi there…planning to make this for tonight. However I don’t have coconut extract but I do have vanilla, chocolate and Almond extracts – which one of these should I use in place of the coconut extract??

March 3, 2017 at 10:05 am

Hi Karen! Since this is a coconut cake, coconut extract is the best one to use and adds to the amazing flavor of this cake along with the shredded coconut. I definitely wouldn’t use the chocolate extract. I’d use vanilla or almond, but just remember not using coconut extract will make the coconut flavor not as strong/detectable. If you’re ok with that, then you’re fine using vanilla or almond. Good luck.

June 21, 2017 at 3:51 pm

Hi Jodi. Is it pure coconut extract or imitation? I usually buy all pure but I do not see it at store. I want to make it right. Thanks!

June 21, 2017 at 8:22 pm

Hi Sherri! Either one is fine, but I use the Watkins imitation coconut extract. Hope you love it.

March 13, 2017 at 6:45 pm

In place of coconut extract I would use half vanilla and half almond. Won’t be the same but will still be good.

March 20, 2017 at 7:44 pm

What type of flour? All Purpose or Self Rising? I love coconut and would love to try this cake out.

March 20, 2017 at 7:54 pm

Hi Hope, it’s all-purpose flour. You will love this cake, it’s amazing!

April 15, 2017 at 6:47 pm

Hi Jodi – I used cake flour and mine didn’t rise quite as high but it was still delicious. Do you know if cake flour works just as well as all-purpose flour?

April 15, 2017 at 7:16 pm

Hi Debbie, I’m glad the cake was still delicious even though it didn’t rise as high. All-purpose and cake flour have different protein contents so it will make a different in how a cake bakes up. Cake flour has a lower protein content which will result in a more tender, lighter cake. This coconut cake is really dense like a pound cake, so I’m sure using cake flour made a difference in the texture also. But hey, as long as it was still delicious, that’s what matters. Thanks for the comment.

September 3, 2017 at 1:44 pm

How should you store this cake?

September 3, 2017 at 7:21 pm

I’ve stored it on my kitchen countertop, covered with a cake cover and I’ve also stored it in my fridge, loosely covered with plastic wrap.

April 1, 2017 at 9:06 am

Is the amount of flour correct – 1 3/4 cup ?

April 1, 2017 at 1:07 pm

Yes it is correct Ann.

April 1, 2017 at 9:32 am

Hey Jodi, Have you tried this recipe for cupcakes?

April 1, 2017 at 1:06 pm

I have not tried making cupcakes with this recipe, sorry. It’s a pretty dense cake so I’m not sure how it would work for cupcakes. If you give it a try let me know. Thanks.

April 1, 2017 at 6:45 pm

The cake turned out amazing, but my glaze was thin despite doubling and adding an additional cup of powdered sugar. The glaze in the picture looks more like a frosting instead. Is it the same one from the recipe?

April 1, 2017 at 7:28 pm

Yes the glaze on my cake is the recipe listed. I double the recipe so I can have a thicker layer of glaze. Not sure why yours turned out thin. Did you use heavy whipping cream? Heavy whipping cream is definitely thicker than regular whipping cream, so if you used regular, that could be why yours turned out thinner. At least it still tasted amazing. Thanks for the comment.

June 30, 2017 at 1:36 am

Hello! ThoughtfulSally has the same question as I do. My “glaze” is for sure like a glaze (think glazed donuts), not thick and white (frosting) like the picture shows? Is the picture correct? Or I am doing something completely wrong? The glaze reminded me of Kentucky butter cake?

June 30, 2017 at 1:03 pm

Hi Holly! If you didn’t use heavy whipping cream, then that could be a reason your glaze turned out thinner. Heavy whipping cream is thicker and makes the glaze thicker. Also, like I mentioned in the notes on the recipe, I double the glaze so there is more of it and so it goes on thicker. I sometimes add a tablespoon or two extra of powdered sugar if it ends up being on the thinner side.

April 2, 2017 at 3:44 pm

Would this recipe work for a double layer round cake?

April 2, 2017 at 5:53 pm

Hi Lori! I’ve never tried it so I’m not sure how it will turn out. It’s certainly worth trying. It is a really dense cake, but it should bake up just fine for a double layer cake. Let me know if you give it a try.

April 2, 2017 at 4:37 pm

My cake is currently in the oven, but I had a dilemma. I didn’t think I had sour cream (just found it – figures), so I made buttermilk instead (milk with a tablespoon of vinegar). As soon as I poured it into the butter/egg/sugar/extract mix, it looked like it curdled. The batter was not what I expect with cake batter, so I’m praying it comes out okay (otherwise it’s going in to work, not the interfaith dinner I was taking it to!). Is the batter normally thick? This was almost chunky.

Thanks in advance.

April 2, 2017 at 5:44 pm

So, update: I made a baby bundt as well as regular size, and the small one is delicious! I took it out just before done (some batter on the toothpick), but it’s great! The other one, the toothpick was clean as a whistle so I hope I didn’t dry it out.

Thanks for the recipe, and next time I’ll double check my fridge for sour cream that was literally right in front of my face!

April 2, 2017 at 5:56 pm

Hi again! Glad to hear it seems to have turned out ok. Like I mentioned in my post, this cake is even better the second day so I usually make it the day before I need it and wrap it in Saran wrap and then frost it the next day. If you can do this, I think wrapping it up and letting it sit for a day, I don’t think it will be too dry. Let me know.

June 24, 2017 at 10:54 am

Do you wrap it up and leave on counter or refrigerate?

June 24, 2017 at 9:31 pm

I’ve done it both ways, but when I have put it in the fridge, I bring it out at least an hour before so it can come to room temp. Just leaving it wrapped on the counter is just fine too.

April 2, 2017 at 5:51 pm

Hi Barbara, I hate when I don’t have an ingredient and of course you find it later, dang! This cake batter is definitely thicker than most cake batters. The cake is really dense, definitely more like a pound cake.

April 2, 2017 at 8:51 pm

Just found this on Pinterest and couldn’t wait to make it, so I made it just for me with no occasion. This cake is delicious! Hopefully it freezes well so I don’t immediately eat the whole thing!

April 3, 2017 at 8:30 am

You are a woman after my own heart Sheryl. I’m so glad you loved the cake, it should freeze just fine!

April 4, 2017 at 4:54 am

Going to make tonight you say cups what are they in ounces or grams thanks . Ann

April 4, 2017 at 12:34 pm

Hi Ann, hope you love this cake. Sorry, but I don’t provide that information, but here is a link for you to convert into grams and ounces: http://dish.allrecipes.com/cup-to-gram-conversions/

April 4, 2017 at 3:46 pm

I’ve been looking for a good coconut bundt cake recipe for end of the school year teacher luncheon, using my mini bundt pans. I had tried two other recipes, both had coconut milk in them, one turned out rather dense and gummy, the other was rather dry. I’m an experienced baker, but was about to give up. I then came across your recipe on Pinterest and noticed the simplicity of your engredients, and baked my 3rd set of cakes. Your recipe turned out great!!! Moist but not overly dense!!! I’m so glad I didn’t give up! It’s a great recipe, and baked in the mini pans, only 20 minutes baking time.

April 4, 2017 at 4:46 pm

Hi Donna! I’m so glad you found this recipe and that it worked out for you. That’s great to know that these work in mini bundt pans, I am definitely going to try it. I absolutely love this cake. The problem is when I make it, I want to eat the whole thing! Thanks so much for leaving a comment.

April 6, 2017 at 9:59 pm

Hi! I was wanting to make this cake for Easter Sunday but my mother in law is celiac. Think using gluten free flour would still make the cake turn out okay? Should I use the same measurements as regular flour? I’m too nervous to try!!

April 7, 2017 at 8:20 am

Hi Cailey. I’m definitely not an expert on cooking with gluten free flour, but I have made some of my regular chocolate chip cookie recipes with gluten free flour and just swapped out the all purpose flour for gluten free flour using the same amount. The gluten free flour I used was Bob’s Red Mill Gluten Free 1-To-1 Baking Flour . The cookies were still delicious and there was just a slight difference in the texture. I’m guessing the cake be just fine using gluten free flour, the texture may be just a bit different. Let me know if you give it a try.

April 8, 2017 at 2:41 pm

Thank you so much!!! I will keep you posted

April 7, 2017 at 1:08 pm

Is there really no salt in this recipe? About to make it and had to do a double take of the recipe. Thanks!

April 7, 2017 at 1:38 pm

There really is no salt Adrienne. Hope you love this! I’m a little jealous you’re making it, I would love a slice right now! Enjoy!

April 7, 2017 at 1:46 pm

Thank you for the quick reply!

March 19, 2023 at 9:13 am

Ah – I just saw down below in the comments that you use salted butter, however it’s not specified in the recipe. Maybe you could consider adding that information as an update? Same for using sweetened flaked coconut. I had to dig through the comments in order to find some specifics like this.

March 19, 2023 at 1:37 pm

Hi Joy, I don’t specify what kind of butter because it doesn’t matter what you use, it’s a personal preference. I always bake with salted butter, some people don’t. So go ahead and use what you prefer.

April 9, 2017 at 10:27 am

I made this for an Easter gathering. What a great cake. My husband LOVED this cake. Thank you for the great recipe.

April 9, 2017 at 1:33 pm

Thanks Linda! I am so happy you loved it!

April 9, 2017 at 12:59 pm

There is only my husband and myself so I hesitated to make a whole cake. I divided the recipe in half and baked it in a loaf pan. It’s cooling right now. Can’t wait to taste it!

April 9, 2017 at 1:34 pm

Great idea, let me know how it works. I hope you love it.

April 12, 2017 at 6:20 pm

Hello, looking forward to baking this cake! Question: For the glaze, do I add 1/2 cup of coconut into icing and sprinkle more on top, or save 1/2 cup for simply sprinkling. Thanks so much, and thanks for your recipe.

April 13, 2017 at 11:49 am

Just reserve it for sprinkling on top of the glaze. Hope you love this!

April 13, 2017 at 11:03 am

Can this cake be made a few days ahead of time? And would it need to be refrigerated or could it just sit on the counter in airtight container? Thanks!

April 13, 2017 at 11:56 am

Hi Julienne, yes it can be made ahead of time, it’s actually better the second day. I like to keep mine covered loosely with saran wrap. On the counter or refrigerator are both fine. If you keep in the fridge, just take it out about 30-45 minutes before serving it.

April 13, 2017 at 1:30 pm

Great!! Should I go ahead and glaze it or glaze it the day of?

April 13, 2017 at 7:37 pm

I usually glaze it the day of.

April 15, 2017 at 5:33 am

Is the butter salted or unsalted?

April 15, 2017 at 8:10 am

Hi Nicole, I always use salted butter.

May 13, 2017 at 3:42 pm

Is the butter melted or softened?

May 13, 2017 at 6:45 pm

Hi Chantelle, it’s softened. I just fixed that in the recipe. Thanks for asking.

April 15, 2017 at 8:17 am

I made this the first time to take to work to see if my foodie coworkers would think this cake was Easter-worthy. Resounding yes! I can’t believe it, but it IS better the second day, how convenient is that?! It’s baking in my oven right now for Easter dessert tomorrow. The only thing I did differently was to toast all the coconut.

April 15, 2017 at 11:24 am

Ann, I’m so happy to hear the cake was a hit. Let me know how it is with all the coconut toasted. Your foodie coworkers are smart people :)! Love this cake too!!

April 15, 2017 at 3:54 pm

Family loved it! Glaze was a little thick and didn’t want to drizzle down the sides so I used a little vanilla flavored almond milk to thin it… Overall delicious!

April 25, 2017 at 11:22 am

Hi what size bundt pan did you use.

April 25, 2017 at 1:38 pm

I use and LOVE the Nordic Ware Anniversary Bundt Pan. It’s my favorite bundt pan ever. It’s a 15-cup capacity pan.

August 30, 2018 at 12:28 pm

Hi Jody! A friend made this for me the other day and I LOVED it! I’m now making it for a family birthday party… the only thing is – my bundt pan is only 6.5 cups (looks like I now have a reason to get a bigger one!) so I’m wondering how full I should fill the bundt pan / how much this recipe rises. 3/4? 1/2-way? I’m going to put the leftover in small loaf pans, but didn’t want this spilling over and wasting a drop of coconutty deliciousness. Thanks!

August 30, 2018 at 12:47 pm

Hi Samantha, I’m so happy you loved this cake. I haven’t met anyone yet who doesn’t love it. I would fill your bundt pan about a little more than 1/2 full, probably closer to 2/3 full and you should be fine. Let me know how it turns out.

August 30, 2018 at 12:59 pm

Thank you so much for the help and the quick response!! …and the delicious recipe, though that goes without saying 😉

September 1, 2018 at 8:54 pm

The cake was a massive hit, as I knew it would be! There weren’t any crumbs left! Thanks again 🙂

September 2, 2018 at 8:16 am

Yay! I’m so happy it was a hit. I hope I told you the right amount the fill your pan with. Thanks for letting me know.

April 27, 2017 at 5:54 am

Gluten free flour tends to make a dry batter or mix and a touch more liquid, or egg helps a lot. Other wise a straight swap works.

May 4, 2017 at 11:09 am

Hi, I’m planning on making this for a birthday cake. Do you use sweetened coconut flakes or shredded? Thanks!

May 4, 2017 at 11:11 am

Also, could I make this in a square or rectangular pan? If so, do you know what size would I use? Thank you!

May 4, 2017 at 1:16 pm

Gina I don’t recommend baking this cake in a square or rectangle pan. Besides a bundt pan, the only other pan I would tell you to use is a tube pan. This cake is really dense and I just don’t think it would bake up very well in a shorter pan like a 9×13. Sorry.

May 4, 2017 at 12:59 pm

Hi Gina, I use the Baker’s sweetened angel flake coconut.

May 4, 2017 at 5:35 pm

Ok thanks! I will report back after I make the cake 🙂

May 9, 2017 at 8:54 pm

Hi Jodi, I made this cake for my sisters birthday and everyone loved it! It is the best coconut cake I’ve ever made and it’s so easy to make. I’m thinking about adding some lemon flavor to it next time I make it, and they’re will definitely be a next time!

May 10, 2017 at 8:35 am

Hi Gina! I love hearing comments like that. I agree it is the best coconut cake ever. Thanks for taking the time to leave a comment. Pass the word on about how good it is :)!

May 6, 2017 at 12:29 pm

I just came across this recipe on Pinterest. Soo many good comments, I just have to try it. This may be just the thing for Mother’s Day lunch and a school dinner. Thanks for sharing!

May 6, 2017 at 1:00 pm

Hi Lisa! I hope you have a chance to make this cake. It’s honestly my absolute favorite cake, love it! It gets rave reviews whenever I take it somewhere.

May 9, 2017 at 12:56 pm

Because of the heavy cream, does this cake need to be refrigerated or can it be left out for awhile?

May 9, 2017 at 8:16 pm

Hi Claire, it can be left out. I’ve left it on my kitchen counter just lightly covered with saran wrap for a couple days and it’s been fine. Sometimes I will put it in my storage room in my basement because it’s nice and cool down there.

February 8, 2018 at 7:41 pm

Hi Jodi, do you store the cake already inverted or in the bundt pan? Looking forward to making this!

February 8, 2018 at 9:54 pm

Hi Judith! I store the cake out of the bundt pan. Even when I make it the day before, I remove it from the pan and wrap it in plastic wrap and then frost it a couple hours before I’m ready to serve it. I hope you love it! I’d love to hear back from you.

May 9, 2017 at 1:40 pm

Hi Jodi my name is chrishinda and I came across your recipe.and wanted to know what kind of butter did you use salted or unsalted or does it matter

May 11, 2017 at 6:56 pm

I’m not a fan of sour cream. Could I use greek yogurt instead and would the measurement change?

May 12, 2017 at 3:59 am

Hi Amanda, yes you should be able to substitute Greek yogurt for the sour cream. The sour cream will give a richer flavor than the yogurt and a denser texture, but the cake should still be delicious using the yogurt.

May 13, 2017 at 2:11 pm

Hi Jodi for those who do not have coconut extract…the coconut milk powder found in most grocery stores is also good to add to the batter

Thanks for the tip Cherrie.

May 13, 2017 at 6:02 am

I am curious to know why such a small amount of Baking Powder and why it is not added to the flour/ coconut mixture instead of to the wet ingredients. I would want to add the baking powder to the flour and set aside then add the coconut to the wet mixture after the all the other ingredients have been creamed together. Where did this recipe come from? Did you make it up or did somebody else? I have become very skeptical of recipes on Pinterest because so many of them do not specify exact ingredients, like what kind of flour and salted or unsalted butter. Everything makes a difference when you are baking. There are tried and true methods for incorporating the ingredients. I wonder if more baking powder would cause the cake to rise more and not be as dense.

May 13, 2017 at 12:56 pm

Jeannie this recipe comes from a good friend of mine and if you read all the reviews you will see how amazing it is. Not sure why it would matter if I made it up or if somebody else did. I don’t know why you add the baking powder to the wet ingredients, that is just what the recipe said. If you’re that skeptical then don’t make this cake, but I promise you it’s delicious and turns out every single time. If a recipe calls for a specific flour, like cake flour or self-rising flour, then I always list that. If it’s just all-purpose flour, then I just say “flour” like most people do. As for butter, I always bake with salted butter even if the recipe calls for unsalted, because that is my personal preference.

March 29, 2021 at 12:21 pm

I have made this cake more times Han I can count! It’s never failed me. Had my family for Easter Dinner & made this for dessert & everyone loved it! Perfect just the way it is…. thank you for sharing!

March 29, 2021 at 2:08 pm

Thank you Theresa! I am so in love with this cake and everyone I’ve made it for is too. It is the perfect dessert and I am so happy you’ve enjoyed it. Thank you for taking the time to let me know.

May 13, 2017 at 9:34 pm

I made this cake this afternoon and couldn’t wait for tomorrow to try it. It is so delicious! This is my new coconut cake recipe. It’s a keeper!

May 14, 2017 at 1:04 pm

So happy to hear you loved it Kerri. I agree, it’s definitely a keeper!

May 14, 2017 at 11:21 am

Wonder if adding some drained pineapple would makes what sounds delicious up a few notches. It would be like a pina colada. Going to make this this week.

May 14, 2017 at 1:05 pm

Hi Abberly! Let me know if you make this with the pineapple, I’d love to hear how it turns out.

May 15, 2017 at 6:25 pm

Hi, so all the coconut goes in the cake? Does a portion go on top of the cake?

May 16, 2017 at 5:59 am

The 2 cups of coconut listed goes in the cake and then the 1/2 cup listed at the bottom of the recipe that says optional, is for sprinkling on top if you’d like.

May 16, 2017 at 6:34 am

thanks Jodi, I’ll post something when I make it…I’m the only one in the family who like coconut so it’s all mine, mine, mine…Baaah

May 16, 2017 at 2:18 pm

Lucky you, enjoy every bite :)!!!

May 16, 2017 at 6:44 am

Delicious! I made this using a gluten free flour blend(my own mix) and it turned out great. I also did not have coconut extract so I used fresh lime juice instead.

May 16, 2017 at 2:20 pm

That’s great that it was still delicious using a gluten free flour blend. I’m so happy you loved it. Great idea to use the lime. I might have to try that along with the coconut extract next time I make this. I highly suggest when you have a chance you buy some coconut extract and make it again. It gives it such a great added coconut flavor. Thanks for the comment.

May 16, 2017 at 7:59 am

First off, THANK YOU for this recipe! This is so, so, so, so good!!!

I have a question, which I can’t seem to work out in my mind: my husband LOVES Hagen Das pineapple coconut ice cream, and I thought this cake would be a nice baked version, but how would I adjust the recipe if I added, say, crushed pineapple? Or could I put slices on the top (which, when flipped over are on the bottom) before baking (ala: pineapple upside-down cake)?

Any suggestions would be greatly appreciated!

May 16, 2017 at 2:24 pm

Hi Barbara! I am so happy you loved this cake. It is definitely amazing. I think it’s hands down my favorite bundt cake ever. I had another reader comment that she was going to try adding some drained crushed pineapple to this. I asked her to let me know how it turns out, so watch for a comment from her. I think you could certainly add some pineapple slices on top before you bake it. I would just make sure you “pat them dry” with a paper towel really well. Good luck, I’d love to hear back from you if you try it.

May 23, 2017 at 5:42 pm

Hi! Can we use coconut flour in the batter instead of flaked? Flaked in the glaze! Just a thought

May 24, 2017 at 12:37 pm

So do you mean replacing the 2 cups of coconut with coconut flour and still adding the regular flour? If that’s what you mean, not sure how that would work. I think the batter would be extremely thick, I wouldn’t try it, but that’s just my thought.

May 24, 2017 at 1:46 pm

Hi Sandy, coconut flour is completely different from coconut flakes. Coconut flour absorbs a lot of liquids and would ruin this cake. When using coconut flour in recipes, you use much less than you would regular flour. It would also not be a good substitute for flaked coconut either. Coconut flour is very different than coconut flakes. It’s not really made from coconut flakes but from the pulp leftover after making coconut milk. When using coconut flour it’s best to follow a tried and true recipe if you are not familiar with it.

May 27, 2017 at 11:14 am

Can margarine be substituted for butter in cake?

May 28, 2017 at 3:40 pm

Yes you can substitute margarine for butter, but honestly I wouldn’t. Butter is so much better and gives such a better flavor. I can’t promise that this cake will taste as delicious if you use margarine.

May 29, 2017 at 7:25 pm

My BIG question is a recommendation for getting the cake in one piece from the bundt ? The cake is amazing just made it yesterday but half came out fine and the other half part of it was stuck! It’s not just your recipe any bundt cake sticks! Am open for suggestions….

May 30, 2017 at 12:34 pm

Hi Cindy! Oh I know how frustrating it is when a bundt cake sticks. It’s always so nerve racking when you go to flip out a bundt cake. I feel like I always say a silent little prayer to the bundt gods that all goes well. They key is to liberally grease with butter or shortening AND flour the pan. Using non-stick spray just doesn’t work. I think having a really good bundt pan is also key. I have the Nordic Ware Anniversary bundt pan that I love (here’s a link so you can see which one it is: https://www.bedbathandbeyond.com/store/product/nordic-ware-reg-anniversary-bundt-reg-pan/1014289046 ).Then before you flip out the cake, loosens the edges with a butter knife. I hope this helps. Good luck.

March 2, 2022 at 8:17 pm

I use the spray that has flour in it and my Bundt cakes just slip out. The brand is Bakers. Really worth it!

May 30, 2017 at 1:32 pm

Hi Cindy. I sprayed my pan with Pam baking spray that has flour in it, and I let it cool off for 25 minutes as the instructions stated and my cake came right out. This is the pan I used and it worked out great! https://www.amazon.com/Bakers-Secret-Basics-Nonstick-Fluted/dp/B00091PMSU

March 2, 2022 at 8:19 pm

Yes, that spray is fantastic!

June 7, 2017 at 12:36 pm

I’m making this cake tonight for my mother’s 78th birthday party tomorrow! I can’t wait to try it!! It sounds wonderful!! Thank you for sharing!! I’ll let you know how it turns out!!

June 7, 2017 at 6:39 pm

Thanks Susan! I can’t wait to hear back from you. It is absolutely fabulous!

June 8, 2017 at 8:26 pm

I followed the recipe to a T and the cake stuck to my pan like glue! Maybe it was the density of the cake but I’ve never had this happen before. Once I turned it over it came out in a million pieces. So bummed

June 9, 2017 at 6:40 am

I have never ever had this cake stick before. Did you grease AND flour your pan really, really well? I’m really sorry it stuck, I hope you can give it another try.

June 9, 2017 at 9:44 am

Bummer, that’s disappointing! I used plenty of baking spray and mine came right out. This is definitely a sticky cake from all the coconut, so it needs plenty of grease and flour. I always use baking spray with all my cakes to ensure they pop out of the pan, and I used a little extra for this cake.

June 9, 2017 at 3:07 pm

Hello, I would like to know If I can replace sour cream with another ingredient, it’s not easy to find it here. Please let me know. Thank you so much 🙂

June 9, 2017 at 8:20 pm

Hi Didi! You could use plain greek yogurt if you’d like. Let me know how it turns out.

June 10, 2017 at 5:36 pm

My daughter made this cake for me today, l’m a coconut nut. It was DELICIOUS

June 11, 2017 at 7:16 am

Thanks Carolyn! So happy to hear you loved it. Thanks for taking the time to let me know.

June 16, 2017 at 6:33 pm

What do you mean by Heavy Whipping Cream? 35%? That’s the thickest can get here.

June 17, 2017 at 4:53 am

Hi Alice, I’m not sure where you live, but here you can buy “whipping cream” and “heavy whippng cream” in stores. Using either one is just fine to use in this recipe.

June 17, 2017 at 5:06 am

Hi Alice, you can use either whipping cream or heavy cream. The fat level of whipping cream is 30% and the fat level of heavy cream is 36%. Whipping cream will make a lighter, fluffier whip cream and heavy cream will make a thicker, sturdier whip cream. Both work equally well for whipped cream, it just depends on the consistency you prefer. Whipping cream is nice for topping desserts while heavy cream works well in making sauces as it thickens up quicker.

June 17, 2017 at 11:55 am

hi! can i use shredded coconut instead of flaked 4 the cake? and if so how much?

June 18, 2017 at 12:22 pm

Yes you can, just use the same amount.

June 18, 2017 at 10:28 am

Second time to make this delicious cake in a week! It was a request for our Fathers Day dinner. Did not have enough butter and only added 3 large eggs and it still turned out beautifully. The glaze was much too sweet for me so used a pre made fluffy white icing instead and liked it better. This recipe has been added to our family favourites list!

June 18, 2017 at 4:15 pm

Making this for my daughter’s 17th birthday tomorrow. It’s stil in the oven, but the batter is delicious! Can not wait to taste it! I cut back on the sugar to one cup and added a little extra sweetened coconut. Thank you very much for sharing. I’m sure this will go into regular rotation around here!

June 18, 2017 at 5:26 pm

Sheila let me know how it turns out, especially since you cut back that much on the sugar. Hope you love it.

June 19, 2017 at 2:37 pm

I made this cake yesterday for father’s day and it was a huge hit! brought it to the office today and everyone just loved it! It definitely tastes even better the next day. Thank you for this great recipe!

June 19, 2017 at 5:36 pm

Oh I love hearing comments like that Mona! Thanks for taking the time to leave a comment.

June 20, 2017 at 5:37 am

Omg!! This came out amazing. Sooooo good

June 20, 2017 at 3:17 pm

So happy to hear that! This is honestly the best coconut cake I’ve ever eaten. So glad you loved it! Thanks for taking the time to let me know.

June 25, 2017 at 2:01 pm

I’m not a cake person. Whenever I’ve had to make a cake for a dinner or event, I’ve felt disappointed as the end result did not seem worth the work. I’ve never used the same cake recipe a second time. But this cake was different.

It was not difficult or time consuming to make. It had a great taste, and it was so incredibly moist. I will definitely be making it again, and I’m looking forward to it. It was gone so fast that my husband didn’t even get a piece! I got so many compliments (a couple people said is was one of the best cakes they’d ever had), and several people asked for the recipe.

Thank you so much for sharing this recipe, as it is definitely a keeper.

June 26, 2017 at 6:44 am

Love your comment Angie! Thanks so much. I’m so happy to hear this cake was a success and a huge hit. You’re right, it is simple to make and absolutely amazing! Thanks for letting me know!

June 29, 2017 at 6:51 am

Made this delicious cake yesterday. It was a hit with my office staff. I going to make the cake for a 4th of July BBQ. Is there a process to dying the coconut that goes on the glaze red and blue? Any suggestion? Thanks for sharing the recipe on Pinterest. I LOVE Pinterest!

June 29, 2017 at 1:15 pm

Hi Sherry! So happy to hear you loved this cake and that it was a huge hit. What a fun idea to make it for the 4th of July and color the coconut. There are instructions all over the internet on how to tint coconut. Here is a link to one site for a quick reference: http://www.wilton.com/tinting-shredded-coconut/WLTECH-252.html

June 30, 2017 at 9:27 am

Hi Jodi! I want to make this tonight but was hoping the cake would be a bit taller. It seems like a lower bundt to me. do you think adding more baking powder would help it rise more? Thanks!

June 30, 2017 at 1:04 pm

Hi Angie, I’ve never thought this cake seemed like a lower bundt cake. It bakes up to the top of my pan when I bake it and then just falls slightly as it’s cooling. If you want a taller cake, you could try adding more baking powder, I don’t know how much it will help. Let me know if you give it a try.

June 30, 2017 at 9:14 pm

Hi Jodi! Thanks so much for your reply. The cake is out of the oven. It rose to the top of my pan as well (I added 1/4 tsp more baking powder) but it sank down after. It’s maybe a few inches tall. Not a big deal, hoping it tastes good! It seems really buttery 🙂 I used only 1 cup of sugar and shredded instead of flaked coconut. Also did 1 cup butter and 1/2 margarine. We shall see! Thanks again!

July 1, 2017 at 3:42 pm

Hi Angie, sorry this cake isn’t as tall as you’d like it to be. I know sometimes reducing sugar by half can sometimes affect the way something bakes up. That may have played a part in your cake sinking so much. I know how delicious this cake is when made as the recipe instructs, so I hope it’s still delicious after reducing the sugar by half. Let me know.

July 1, 2017 at 9:46 pm

Hi Jodi, no worries at all! It doesn’t really matter in the end because the cake was DELICIOUS. EVen with the modifications I made it was still sweet and all the guests I had LOVED IT. It’s a keeper recipe for sure! I used another glaze that had 4 tbsp cream cheese, 1 cup powdered sugar and less than 1/4 cup milk. SO GOOD! this cake was to die for. Thank you!

July 2, 2017 at 1:00 pm

So glad to hear it was delicious and your guests loved it! Thanks for letting me know.

July 1, 2017 at 11:39 am

Hi Jodi, i made this recipe today…it turned out the best cake made by me so far. I changed one thing in your original receipe, instead of sour cream i added milk cream + coconut milk, together 1 cup ie. half each. You wont believe it is so moist and simply awesome in taste. Thank you so so so very much for sharing this great receipe.

July 1, 2017 at 3:43 pm

So happy to hear it turned out. Good to know about the substitution you made, I may have to try it. Thanks for taking the time to leave a comment.

July 3, 2017 at 9:16 pm

I have made this cake twice and it is SO delicious. I doubled the icing for full coverage. It feeds a crowd because it is so dence and rich that you don’t need huge pieces. Shall make it again and again! Thank you so much for such a wonderful recipe!

July 4, 2017 at 8:57 am

Thanks Colleen! I’m so happy you love it. It is definitely delicious!

July 5, 2017 at 5:31 am

Found and made the cake yesterday for the 4th.. cannot wait to taste it today! thank you for sharing !!! everyone loved the cake, this recipe is a keeper!!!

July 5, 2017 at 6:41 am

Thanks Pat! So happy to hear you loved it.

July 5, 2017 at 8:15 am

I am a coconut “nut”! This looks amazing and I can’t wait to try it.

July 5, 2017 at 3:36 pm

You will love it Jacquie! Let me know when you make it, I’d love to hear back what you think.

July 5, 2017 at 5:52 pm

I will try to remember to let you know Jodi 🙂

July 10, 2017 at 12:33 pm

Hi – any suggestions for time/temp with making this in a round pan?

July 11, 2017 at 12:47 pm

Not sure Marcy, I’ve never baked it in round pans. I would still do the same temperature and then maybe just bake it the amount of time you would any other cake in a round pan and check it frequently. This is a super dense cake, so I’m not sure how it will bake up in a shorter, round pan. I’m assuming you’re dividing it between two pans, because there will definitely be to much batter for this to fit in a single round pan.

July 13, 2017 at 5:13 am

Fantastic cake. Made it for a pool party and had so many compliments. I made it gluten free without any issues. Used the exact same measurements and substituted gluten free flour for the all purpose flour.

July 13, 2017 at 8:12 am

So happy to hear you loved it Michelle! Thank you for letting me know it turns out great using gluten free flour, that will make my neighbor sooo happy!

July 28, 2017 at 2:23 pm

I used 3/4 cup of buttermilk in places of the sour cream . I turned out good. I also used Bobs Red Mill unsweetened coconut because I don’t like the cloingley sweetness of sweetened coconut. It’s a yummy cake. I like the chewyness of the coconut

July 28, 2017 at 5:16 pm

Thanks Amy! So happy to hear you liked it.

July 29, 2017 at 11:01 am

One hour in baking & it’s still batter in the middle. Is the 325 bake temp accurate?

July 29, 2017 at 12:23 pm

Yes it’s 325 degrees. Everyone’s ovens are different so you may have to go at least the 70 minutes that the instructions say. Just keep an eye on it.

July 30, 2017 at 1:23 pm

I made this for our church dinner. It was a huge hit & there was none left over for breakfast The only thing is, with my oven, I wish I had taken it out at 50 mins instead of 60. Great, not too sweet, yummy coconut cake!! Thanks for the recipe!! I will definitely be making it again!!

July 30, 2017 at 7:42 pm

So happy to hear it was a huge hit Sarah. Now you know for next time the only bake it for 50 mins, every oven bakes differently. Thank you for taking the time to leave a comment. I hope to hear back from you again! Take care.

August 2, 2017 at 3:00 pm

Do you whip the whipping cream first?

August 2, 2017 at 8:36 pm

No you don’t Karen. Hope you enjoy it.

August 3, 2017 at 8:07 am

Wonder how this would taste with a chocolate glaze?

August 3, 2017 at 10:28 am

I love the coconut glaze on it, but I’m sure chocolate would be delicious too.

August 8, 2017 at 7:22 am

Thanks so much for this recipe, made it at the weekend, everyone loved it, especially my husband, he loves coconut. In the recipe for the icing an ingredient called for heavy cream, we don’t have that in the UK, I used double cream hoping it was similar, it turned out great, thanks again.

August 8, 2017 at 8:16 am

Thanks Liz! I’m so happy to hear everyone loved the cake. It is delicious, I agree. Thanks for letting me know it turned out.

August 8, 2017 at 10:58 pm

Just made it tonight for my dads 66th birthday tomorrow. My boys helped make it and we’re all very excited to try it tomorrow. His favorite is coconut! So your recipe was a must! Thank you

August 9, 2017 at 7:10 am

Hope you love it! Let me know what you think. Thanks!

August 9, 2017 at 8:06 am

I love your blog but I keep getting an email each time someone post a comment about this cake! How do I stop this or will I have to unsubscribe and subscribe again?

August 9, 2017 at 1:32 pm

Hi Jacquie, sounds like when you left a comment on the coconut cake, you must have clicked the “Notify me of new comments via email” You should be able to unsubscribe from the emails that you’re getting; there should be an unsubscribe to comments link somewhere. It shouldn’t unsubscribe you from my mailing.

August 11, 2017 at 1:15 pm

I made this last night…… OMG AHHMAYYZING! I doubled the glaze & made it slightly thinner (b/c I LOVE icing!) but otherwise followed the recipe to the ‘T’. This cake makes me look like a professional baker! DEFINITELY going in my recipe collection.

August 11, 2017 at 5:23 pm

Hi Lynn! I am sooo happy to hear you loved this cake. I love that you doubled the glaze, I do the same thing. Thanks for letting me know it turned out for you.

August 15, 2017 at 10:38 am

Hello, I’m not a huge fan of coconut flakes but I love coconut flavor. Do you taste the coconut flakes in this cake? Thanks

August 15, 2017 at 12:08 pm

Hi Nia! So my son is not a fan of coconut either and he absolutely loved this cake! You really can’t tell there is coconut in the cake itself and you can always leave the coconut off the top of the cake. Let me know if you make it, I’d love to hear what you think.

August 15, 2017 at 12:26 pm

Hi Nia! My son Zach is not a fan of coconut either, but he absolutely loves this cake! You really can’t tell there is coconut in the cake and you can always leave the coconut off the top the cake. Let me know if you decide to give it a try. Thanks!

August 15, 2017 at 8:57 pm

Jodi, Jodi, Jodi!! I made this cake and served it for a Ladies Night Out along with 4 other cakes. This one was the hit! I do not like coconut cake myself. but wow, this is so good. The icing is fantastic. The toasted coconut on top is good just by itself. I used sweetened coconut like you said. My cake looked just like yours which is usually hard to do. Everyone wants the recipe. Thank you for sharing.

August 16, 2017 at 7:39 am

Thank you Amber! I loved your comment, it put a huge smile on my face. I’m so happy the cake was a hit. Please share the recipe, I’d love you that! Take care.

August 22, 2017 at 10:00 am

Making the his cake today. What size bundt pan did you use

August 22, 2017 at 6:13 pm

My pan is a Nordic Ware bundt pan, I think the capacity is 12-15 cups.

August 27, 2017 at 3:04 pm

Hey Jodi, can I make this as a layer cake or does it have to be bundt?

August 27, 2017 at 3:30 pm

I’ve never made it into a layer cake. I think you could certainly try, just remember that it is a pretty dense cake so if you have in mind that you want a “light and airy” layered cake, this won’t be that way. I actually just made this for an open house last night. My friend’s husband told me he would buy a cake every week from me if I made him one . . lol! It’s seriously the most amazing cake. Let me know if you give it a try.

August 27, 2017 at 4:16 pm

Hi, This sounds and looks terrific! I’m making it in the next couple of days. I’m a teensy bit confused; Am I correct that you glaze the cake after cooling it in the pan 25 min, then you glaze it while the cake is still warm? And you doubled the glaze ingredients to get the affect shown in the photo?

August 27, 2017 at 6:26 pm

Yes, cool the cake at least 25 mins before frosting it if you’re serving it that day. But I always make it the day before I need it and then wrap it in plastic wrap after it has cooled. Then I frost it a couple hours before serving it. Yes, I doubled the glaze recipe to get the thickness show in the pictures. I make sure my glaze is a little on the thicker side too, but still not thick like frosting. Hope this makes sense.

August 27, 2017 at 9:07 pm

Yep, it makes perfect sense. Thanks for answering so quickly!

August 28, 2017 at 6:59 am

Has anyone tried making this with gluten free flour?

September 5, 2017 at 10:07 am

Hi again, I came back to say I made this cake in the middle of last week, wrapped it well and froze it (unglazed). I defrosted and served it on labor day. It fit perfectly in my 10 cup bundt pan (batter came about 1″ from the top). It baked beautifully and came right out of the pan. The cake was light and fluffy and very coconutty. My husband loved it. The only thing I’d change next time is I don’t think I’d double the glaze recipe–It ended up being more like frosting the cake and it’s VERY sweet so I think a bit less would be perfect. Thank you for the great recipe. It’s a keeper.

September 5, 2017 at 10:37 am

Thanks for sharing the idea to make it before hand and freeze it. I’m so happy you loved this cake. So I actually don’t think this is a super sweet cake, isn’t it funny how people’s taste buds are so different?! Thanks for the comment.

September 5, 2017 at 11:05 am

No. I agree the cake is not super sweet –it’s perfect but the glaze especially when doubled (so it’s a thick coating) was too sweet for us –we definitely ate it but next time I’ll just stick to the reg recipe and not double it. I do think people’s taste buds are different.

September 6, 2017 at 6:09 am

This cake was delicious and a big hit with my family. Great coconut flavor throughout. Will definitely make again.

September 6, 2017 at 9:42 am

Thanks so mush Jasmin. I’m so happy it was a big hit, it always is for people! Thanks for letting me know.

September 6, 2017 at 8:25 pm

Delicious and easy to make. Didn’t have enough butter so used 1/2 cup of coconut oil. (So much for reading through the recipe before starting.). Moist enough we didn’t use anything for glaze. Will make it again. Thanks for sharing!

March 31, 2018 at 12:03 pm

Thanks – I was wondering if I could cut the butter with coconut oil….

September 6, 2017 at 8:26 pm

Need to clarify used 1 cup butter plus 1/2 cup coconut oil

September 10, 2017 at 7:01 am

This was absolutely delicious! I used coconut cream for the frosting instead of heavy cream. Loved it!

September 12, 2017 at 1:54 pm

Thanks Arline! So happy to hear you loved it!

September 17, 2017 at 1:22 pm

I made the cake last Friday…instead of a cream cheese frosting I used chocolate ganache. Like a mounds bar but a thousand times better! “Out of this world’ is correct, the cake is heavenly! thank you!!!

September 17, 2017 at 4:51 pm

Oh that sounds amazing with the chocolate ganache. I’m going to have to try it. I’m so happy to hear you loved this cake. Thanks for letting me know.

September 23, 2017 at 11:26 am

Wow! I made this on Sat. Sept 9th to take to our church life group on Sun evening, Sept 10th. Well, I waited until after church on Sunday morning to frost it and thankfully I did. Because, the life group didn’t start until the next Sunday, Sept 17th. So after church on the 10th I just froze it for a week, took it out of the freezer the next Saturday to thaw and get to room temperature and frosted it with the glaze after church on 17th. I made a double recipe of the glaze. I added a little bit of extra powdered sugar until I liked the consistency. It turned out so wonderfully! So moist and flavorful! My husband is usually only interested in chocolate desserts, but he loved this! And everyone at church group did too! Thank you for sharing this recipe!!

September 23, 2017 at 1:18 pm

Hi Charlotte! I’m so happy to hear everyone loved this cake. That is so great to know that it freezes well, thanks for the tip. It is definitely an amazing cake and honestly one of my very favorite cakes ever. I’m kind of like your husband when it comes to chocolate desserts. I would usually take anything with chocolate over any other dessert, but this cake has completely won my heart and I would probably pass up chocolate to have a piece of this. Thanks for leaving a comment.

October 1, 2017 at 6:41 am

Hi Jodi, I’ve recently discovered sweetened condensed coconut milk. Do you think this cake would work as a poke cake, or would it be too dense? I would swap the frosting/glaze for just lightly sweetened whip cream with a hint of coconut milk powder in it, thoughts?

October 1, 2017 at 5:30 pm

You certainly could give it a try. It is a really dense cake, so I don’t think you’ll get that “wet/soft/super moist” texture that you get with regular poke cakes (do you know what I’m talking about?). As long as you’re ok with that, I think it’s worth trying. Sounds delicious. Let me know if you give it a try.

October 20, 2017 at 8:18 pm

Hi…i am pure vegetarian…can i replace eggs with something…i really want to try this recipe but without eggs.

October 21, 2017 at 6:48 pm

Sorry, I have never baked this without the eggs so I don’t have a suggestion for you. This website might be helpful https://www.biggerbolderbaking.com/egg-substitutes-for-baking/ . I can’t promise it will turn out as amazing using a substitute, but hopefully it will.

October 25, 2017 at 7:19 pm

Hi Jodi, I just found your blog and am anxious to try this awesome sounding recipe. I have a coconut frosting question for you. For 2 years or longer I’ve been searching for an OLD coconut frosting recipe for a good friend of mine. His grandmother used to make it when he was a kid and he’s now 62. He said it was a hard frosting and thick. The only thing I could think of was something similar to the coating for petit fours. Would you possibly have any ideas?

October 26, 2017 at 11:54 am

Hi Alecia! I’m so happy you found my site and I really hope you have a chance to make the coconut cake, it’s absolutely fabulous! I wish I could help you out with the frosting recipe you’re looking for, but I honestly have no idea. I’ll do a little Google searching myself and see if I can find anything. I hope you keep coming back :).

November 14, 2017 at 4:44 pm

This has to be the best coconut cake ever, I know its the best one I’ve made. Its very rich so I could only eat a small piece I’m making it again for Christmas . Thanks for posting it. My husband and his brother raved about it.

November 15, 2017 at 1:04 pm

Thank you so much Shirley! I am so happy you loved this cake. I agree with you, it’s the best coconut cake ever! Thank you for taking the time to leave a comment, I love reading them and always love when readers let me know they made things.

November 21, 2017 at 9:57 am

The cake is so moist and delicious! I even went further;) I cut it in half and spread a thick layer of German chocolate cake frosting (just without pecans). It’s total coconut yumminess! Thank you for sharing the recipe ! I would definitely bake it again.

November 21, 2017 at 1:41 pm

Oh my, that sounds amazing. German chocolate cake frosting is my absolute favorite. I may have to try this sometime. Thanks for the comment.

December 8, 2017 at 3:54 pm

Loved the cake but, it took a lot longer to cook it. Usually cakes call for 350 oven tempt. This has 325. I wonder if this is a type o? I might try 350 next time. I had to bake it 20 minutes more. Everyone loved it.

December 8, 2017 at 9:15 pm

Hi Shirley, 325 degrees is not a typo. Everyone’s ovens cook differently so adjusting the baking time on recipes isn’t uncommon. I’m so glad everyone loved it.

December 9, 2017 at 7:35 pm

Amazing cake! My family loves anything with coconut. I saw this recipe on Pinterest and just had to try. Thanks for the recipe! I made a few adjustments, including using fresh coconut, and it turned out beautifully. Hoping to make this again for Christmas dinner.

December 9, 2017 at 9:53 pm

So happy to hear you loved it! Thanks for letting me know. Merry Christmas!

December 29, 2017 at 6:56 am

Hi Jodi! I made this cake twice and everyone loved it! The second time I made it, in a house of eight (we’re having guests over), it was finished in 3 days! Thanks so much for the recipe it was delicious. Hope you’re having a wonderful day!

December 30, 2017 at 10:27 am

Hi! I’m so happy to hear this cake was a hit! It never disappoints and it always a hit when I make it too. Thanks for taking the time to leave a comment. I hope you had a Merry Christmas! Take care.

January 10, 2018 at 10:56 am

I’m so excited to try this cake; however, I love coconut flavoring but I hate coconut flakes. Do you think I could just omit the flakes?

January 10, 2018 at 6:20 pm

Hi Amy! Leaving the coconut completely out of the cake isn’t a good idea. It will completely change the taste, texture and density of this cake. My son has never liked coconut flakes (he’s like you, he loves the flavor, just can’t stand coconut flakes, it’s a texture thing for him), but I made him try this cake the first time I ever made it and he absolutely loves it. You really can’t even tell there is flaked coconut in the cake. You can certainly leave it off the top of the cake. I really think you will love this if you give it a try. It gets rave reviews everywhere I take it and you can see from all the comments how much people love it. Let me know if you give it a try. Take care.

January 18, 2018 at 4:11 pm

Hi Jodi! Just saw your recipe on Pinterest! It looks amazing!! We’re snowed in here in NC. Is there anything else I can use instead of heavy cream? I’m going to wait for your response. Thanks, in advance!!

January 18, 2018 at 5:51 pm

Hi Kim! Yes, you can certainly just use half & half or milk. The heavy cream must makes the glaze a little richer and thicker, so just adjust the milk and powdered sugar to get the consistency you like. Some readers have made this a lot thinner than in the picture and just drizzled it and some have made it thicker and done it more like frosting like I do. It’s totally up to you. This cake is seriously amazing. Make sure you grease and flour your pan really well. Good luck with all the snow! I wish we could get some here in Utah because we need it. There is no snow on our front lawns, in January, in Salt Lake. . . . YIKES!!

January 19, 2018 at 10:21 am

Thanks so much for replying! ☺️ I think I might be able to get out today!! Gotta get the heavy cream so it’ll be as decadent as yours!! Btw, I’ve tried several ways for my bundt pan (I have the same one you do), and lately, it seems to stick when I turn my cake out. The horror!! Do you prepare yours with shortening & flour? Do you prepare it once you start mixing the cakes? I’m hoping for snow for you!!❄️☃️❄️ We don’t get it very often so I’m loving it!!

January 19, 2018 at 11:17 am

Hi Kim, I’m glad you might be able to make it out today. I use shortening and flour and I really put a good layer of each on. Enjoy the snow. We still don’t have any, although they’re saying we’re supposed to get a big storm starting tonight. . .I’ll believe it when I see it. The poor ski resorts here!!!

February 4, 2018 at 11:42 am

Hey Jodi! I finally made the cake last nite! Made the mistake of cutting a lil slice after turning it out!! I don’t know if it’s gonna get the glaze!! Thanks for an amazing recipe!!

February 4, 2018 at 9:44 pm

That’s too funny Kim. I am so happy to hear you love it. It’s even better the next day!

February 2, 2018 at 1:39 am

Hi Jodi, Made this cake again:) this was the 12th time and made in loaf! Awesome recipe. Many thanks to you.

February 3, 2018 at 9:35 am

I love that you’ve made this 12 times! Great to know it works in a loaf pan. How many pans did you divide it among? Thank you for letting me know you love this cake!

February 13, 2018 at 2:29 pm

This is by far one of the best cakes I have ever baked! It has been requested so many times, I practically know the recipe by heart haha! And it comes out perfect every time! It is really awesome!! I am going to try the lemon bundt cake sometime this Spring. Thank you for sharing this great recipe!

February 13, 2018 at 5:41 pm

Hi Nia! Thank you so much for letting me know how much you love this cake. I have to agree that it is one of the best cakes ever. I love that you practically know the recipe by heart. You will love the lemon one too. Thanks for leaving a comment, I love when readers do.

March 5, 2018 at 2:39 pm

Made this for a Vietnamese event at my son’s University and at it was a huge hit! Very moist! Followed the directions exactly, I was very nervous because I don’t like trying new things for an event with out a dry run first. Glad I took a chance.

March 5, 2018 at 7:06 pm

Hi Brenda! I am so happy everyone loved this cake. I’m glad you took a chance too! I do that all the time, make recipes for the first try when I’m having people for dinner or taking it somewhere, and it has always paid off. Thank you for taking the time to leave a comment, I love hearing from readers.

March 10, 2018 at 4:47 pm

Just pulled this cake out of the oven and it made my apartment smell so fantastic. I’m lactose intolerant so this recipe is unfortunate for me but I can’t wait to share this with friends. The coconut finishings and flavor are wonderful! I’ll keep this one in my normal rotation. So easy to make and bring to parties!

March 11, 2018 at 6:24 pm

Hi Emily! It does smell delicious while it’s baking. I’m so sorry you won’t be able to have any, but I hope your friends love it. Thanks for leaving a comment.

March 12, 2018 at 4:12 am

Hey Jodi! I’m thinking I didn’t do the glaze correctly the first time plus I added the coconut to it. Do you use cold heavy cream and then mix or whip the ingredients, not the coconut, together? Thanks!! ❤️❤️❤️

March 12, 2018 at 8:09 am

Hi Kim! For the glaze you just mix together the powdered sugar, whipping cream (unwhipped, but cold) and coconut extract. The coconut is optional and is just sprinkled on top, like the pictures show. You can make the glaze as thin or as thick as you want. I make mine thicker because I want more than just a thin layer drizzled over the top. Hope that helps.

March 18, 2018 at 6:45 pm

Hey Jodi! I am so sorry that I keep forgetting to come back and tell you (& your readers) how AMAZING this cake is!!! It’s, definitely, out of this world SCRUMPTIOUS!!! Everyone I’ve shared it with agrees, too! Thanks sooo much for answering my questions and for the BEST COCONUT CAKE EVER!!! ❤️❤️❤️

March 18, 2018 at 7:21 pm

Thank you so much Kim for leaving a comment and letting everyone know how amazing this cake is. I took this cake to an open house a few months ago and one of my sister’s friends told me he would pay me to make him this cake every week (lol!). It definitely is a favorite!

March 22, 2018 at 10:55 am

I’m so glad you get such great reviews! If you live close to me, I’ll gladly pay you to make it, too! Oh wait..how much do you charge?? I need to know how much cuz I’m sure I’ll be getting requests, too!! I hope you’re getting Spring weather, Jodi!!

March 22, 2018 at 12:28 am

Hi May I know how many cups bundt pan did you use?

March 22, 2018 at 10:43 am

Hi Joanna! My bundt pan is the Nordic Ware Anniversary Bundt Pan, it’s a 10-15 cup capacity. I’d love to hear back from you if you make this cake. Thanks!

March 27, 2018 at 3:17 pm

Hi Jodi. I plan to make this coconut cake the day before Easter. But, the cake in the picture does not have a glaze on it…looks like a thicker icing. I would rather make that. Do you have the recipe for that icing?

March 27, 2018 at 9:29 pm

Hi Ann! It is thicker in the picture because I double the recipe like I said in the recipe notes. I hope you love this as much as we do. I would love to hear back from you. Good luck!

April 1, 2018 at 7:19 pm

I made this for Easter and it was a HUGE hit. It was so so good…far better than the Cooks Illustrated Lemon Bundt Cake that I also made. Everyone raved about it

April 1, 2018 at 8:06 pm

Hi Amanda! I am so happy to hear this cake was a huge hit. It really is soooo good. I made it for Easter too and it was the first time my mother-in-law had tasted it. She was dying over how good it is. She made sure I left her a few pieces of it. I’ve had people tell me they’ll pay me to make it for them weekly. I love how dense it is! Thanks for taking the time to leave a comment. I love hearing from readers.

April 2, 2018 at 8:48 am

There are no words for how good this cake is. I made it for Easter dinner and brought the little bit that was leftover to work. Absolutely everyone who tried it wanted the recipe. It’s going on my “it’s a keeper” Pinterest board. I’m going to try this with almond flavoring too.

April 2, 2018 at 9:28 am

Hi Lisa! I loved your comment because it’s so true, there really are no words for how good this cake is. I’m so happy everyone loved it. Thanks for letting me know! I think it would be delicious too with almond flavoring. Let me know if you try it.

April 21, 2018 at 9:21 pm

I made this cake tonight. Although the cake is good, the glaze frosting is nothing like what is shown in the photo. Is that really the recipe? In the photo, it looks thick and spread on, vs drizzled.

April 22, 2018 at 7:46 pm

Hi Kendra! I’m glad you liked the cake. The glaze in the picture is the recipe listed. If you read the notes in the recipe I say that I always double the glaze (and sometimes add more powdered sugar so it’s thicker) so there is more because I like a thicker layer of glaze.

April 21, 2018 at 9:31 pm

Hello, I just made this tonight. My girlfriend said that she didn’t think I’d like it, so she would eat it for breakfast, lunch and dinner till it was gone, just to save me. This is a great cake! After reading the comments, I made two modifications, I used some coconut Greek yogurt in addition to the sour cream (still totaling one cup). When reading the comments about the icing, I decided to make this in my mixer Vs with a whisk. It came out perfect.

Thanks again for the great recipe.

Oh, I have one question, I just got this bunt pan Nordic Ware Platinum Collection Heritage Bundt Pan… how would one go about frosting this?? I am at a loss.

April 22, 2018 at 7:51 pm

Hi Kristina. That is too funny that your girlfriend was trying to “save you” from the cake. This cake is definitely a winner! I just looked up the picture of that bundt pan and WOW, that makes an awesome looking bundt cake. I think if you kept a glaze thin enough, you could just drizzle it all over, but if you were wanting it thicker (like in the pictures), I would just spread it on the best you can. You could even put a thicker glaze in a pastry bag and pipe it on. . . just some thoughts. Good luck!

May 6, 2018 at 5:05 am

This is the best coconut cake I had ever tried! No words to describe how delicious it is! Every time I make it won’t last more than few hours. It is so delicious and so easy to make! Thank you very much for the recipe!

May 8, 2018 at 4:41 pm

Thanks so much! I’m so happy you love it. I have to agree that is THE best coconut ever. Thank you for taking the time to leave a comment.

June 20, 2018 at 4:04 pm

Im making this now my cake is done waiting on it to cool to transfer into cake plate but how do i toast the coconut ?? my husband and I cant wait to taste it thanks for sharing

June 20, 2018 at 6:08 pm

Hi Diane! I’m so excited for you to try this cake, it’s hands down the best coconut cake I’ve ever had. You don’t have to toast the coconut, but I love it on top and think it looks pretty. Here is a link for another recipe where I explain how I like to toast coconut, it’s really easy. It’s in the notes of the recipe, so scroll down to the recipe. https://www.5boysbaker.com/toasted-coconut-toffee-chocolate-chip-cookies/

July 8, 2018 at 5:27 pm

Made this cake this evening.I had to use margarine in place of the butter and vanilla yogurt in place of the sour cream. Had in it the oven about 45 mins when the power went !!I ordered everyone not to open the oven .The power came back within the half hour so I rushed to the oven to turn it on and I thought I’d just check it .Inserted the tooth pick and came out clean !let it cool while I mixed up the glaze then drizzled it all over and toped with the toasted coconut. I could not wait for it to cool .Me my seven year old and my mom dove in .lol AMAZING!I love coconut so as long as it baked up right I knew I’d love this cake .Next time I’ll make sure to have some real butter in hand and the sour cream.Cant imagine it tasting any better .Thanks so much ,another one for the books

July 8, 2018 at 7:44 pm

Hi Danny! Oh I loved your story, I’m sitting here just smiling! What lousy timing for the power to go out (lol!)! That is so great it still baked up and I am so happy you loved it. I promise, it will be even better with real butter and sour cream. Thank you for taking the time to leave a comment. I love hearing from readers!

July 21, 2018 at 4:25 pm

Third time making this cake.lol This ones a gift for my sister.She loves my moms cherry cake so I think she will definitely love this one too .So nice and moist .Im from Newfoundland it’s 9:00 at night and 27 degrees.Something we rarely see.lol So must be an amazing cake and an amazing sister to be baking in this heat.☺️Had to let you know how good this cake has been going over with all my family.Ny sister was away when I made the last two this this ones all hers .Thanks again for an awesome foolproof recipe . Danny ‍☕️

July 22, 2018 at 9:32 am

Hey Danny, I’m sure you’re sister will love this cake. What a perfect gift to give someone! I am so happy your family loves this cake, they are clearly smart people (lol!). This cake honestly NEVER disappoints! I had someone tell me once they would pay me to make this cake for them weekly. Thanks again for taking the time to leave a comment.

August 9, 2018 at 12:32 pm

hi! i was wondering if you every made this in to a layer cake… thinking it would be fine as long as i adjusted the baking time?

August 9, 2018 at 3:15 pm

Hi Gina! I haven’t made this into a layer cake. It is a really dense cake, so if you’re looking to make a coconut layered cake that is more “light and airy”, this wouldn’t be the cake to turn into a layered cake. If you’re ok with a dense, layered cake, then I would think it would work just fine. And yes, like you said, you will definitely have to adjust the baking time. Let me know if you give it a try.

October 8, 2018 at 8:04 pm

This cake was wonderful!! I didn’t have sour cream but I had Greek yogurt so I used this that. It was perfectly moist and perfect!!

October 9, 2018 at 12:24 pm

Hi Tasha (love your name, I have a sister named Tasha)! I am so happy you loved this cake, It honestly gets rave reviews anytime I take it anywhere. Good to know greek yogurt works well too. Thank you for leaving a comment, I really appreciate it.

October 21, 2018 at 10:27 pm

I made this at midnight knowing I would have company the next day. As you said, I made the frosting just before serving. Everyone loved it! Even an uncle who initially refused it because he hates coconut. He asked me to make the recipe with something else substituted for the coconut next time. Any suggestions?

October 22, 2018 at 9:09 am

Hi Carissa! I’m so happy everyone loved this cake. The amount of coconut you put in this cake batter is what gives this cake have the amazing flavor, sweetness and texture. Leaving out all the coconut will definitely change all that. You can certainly change the extract flavors to maybe a lemon or almond, but if you leave out all that coconut, you will probably have to increase the sugar so the cake is sweet enough, and then the texture and density of the cake won’t be the same. You can give it a try, but I’m not promising it will be as good.

December 12, 2018 at 7:38 am

I made this coconut cake for a work Christmas party and it is a hit. I’m on my second tiny slice and I don’t even like coconut. It’s decorated all pretty with Christmas sprinkles on top and toasted coconut around the bottom and in the center. I had enough icing to frost the entire cake. I tried to upload a photo, hope you got it. thanks so much for the recipe, it’s a keeper.

December 12, 2018 at 8:36 am

Hi Bonnie! You just made my day! I am so happy to hear this cake was a hit. My son also doesn’t like coconut, but he absolutely loves this cake. Thank you for taking the time to leave a comment, I love hearing from my readers. I didn’t get the photo, but would love to see it, give it another try. Happy holidays to you! Take care.

December 13, 2018 at 9:52 am

I made this last night and oh my gosh it’s yummy! Instead of the glaze I used chocolate ganache. Has anyone tried making these in a cupcake form?

December 13, 2018 at 2:03 pm

Hi Ellen! I’m so happy to hear you loved this cake. What a yummy idea to use chocolate ganache. Thank you for leaving a comment. Happy Holidays!

December 16, 2018 at 4:34 am

Really, really delicious. Made this for a Christmas party and everyone loved it. Appreciate the comment to not use cooking spray and grease/flour pan generously. Thanks for sharing!

March 6, 2019 at 4:40 am

Where are the eggs among ingredients?

March 6, 2019 at 7:43 am

They’re listed in the recipe. It’s 4 eggs. Are you not seeing it listed? I just double checked it to make sure and it’s there.

April 12, 2019 at 4:25 am

It is crazy, they really weren’ t there! I asked my husband and mom to look and they agreed I wasn’t looney! But now they are there! I made this cake with 3 eggs and it was delicious, still! Great bundt cake – I could eat it every day! Thanks!

April 11, 2019 at 11:35 am

I’m making this tonight…been craving a good coconut or a pound cake bundt and this sounds like I’m killing 2 birds with one stone….however, I don’t have coconut extract, so I’m using coconut rum….loolala…lol. figured that real extracts contain alcohol anyways…it won’t hurt… I will let u all know, also using coconut rum in glaze…..mmm mmm. Renee

April 11, 2019 at 5:21 pm

Hey Renee, sounds delicious! This cake is amazing, I promise. I know you’re going to love it. Let me know how it turns out with the coconut rum.

September 19, 2019 at 4:20 pm

This is a wonderful coconut pound cake – so moist and great coconut flavor. It reminds me of a coconut pound cake my mother made when I was a child. I’ve been looking for a recipe to replicate it and this is it!! It is a definite keeper. Thanks so much.

September 20, 2019 at 7:14 am

Thanks Rhonda for the nice comment. I’m so happy you found this recipe and that you loved it. It is hands down my favorite coconut cake ever. I’ve made it more times than I can count (lol!).

December 25, 2019 at 3:16 pm

Unfortunately, this cake did not work for me. I used a recipe about 2 years ago and couldn’t remember if it was this recipe or another recipe I used. I think the butter ratio is off. When spooning batter in the pan, the batter seemed as if it had too much butter. I baked the cake for about 50mins but had to stop as my cake was goopy and I could see the butter dripping out the pan. My oven started to smoke up. It was a good thing that I was baking a day prior to my Christmas party. I ended up using the other recipe, and whipping up another coconut cake in about 15mins. Wish this recipe would have worked for me, as I wasted a lot of time and ingredients.

December 25, 2019 at 3:29 pm

Hi Thaeann, I am really sorry to hear this cake didn’t work out for you. The butter ratio isn’t off, I’m not sure what went wrong for you. I have made this cake over a dozen times and it has turned out perfectly every single time. It also has 125+ comments about it, and they are all positive. I have also had dozens of friends and family who have made this cake and have called or text me raving about it. I wish I knew why it didn’t work for you.

December 25, 2019 at 4:17 pm

Merry Christmas Jodi! Definitely the best coconut cake ever! Every time I make it, it gets rave reviews!

December 26, 2019 at 2:00 pm

Thank you Kim! I hope you had a Merry Christmas. Happy New Year to you!

February 24, 2020 at 3:44 pm

This looks sooooo delicious…can’t wait to try it! I have a stoneware Bundt pan. Do you know if the bake time or temperature would be different?

February 25, 2020 at 8:38 am

Hi Sarah. I don’t believe you have to adjust the oven temperature or bake time for stoneware pans. I hope you have a chance to make this cake because it is seriously amazing!

April 10, 2020 at 8:50 pm

What is the elevation where you are? This cake looks like an amazing option for my mom’s birthday but I’m at a fairly high altitude and need to make adjustments for that if you are not.

April 11, 2020 at 10:02 am

Hi Sunny! I live in Sandy, Utah and the elevation is about 4450 ft. I hope you make this cake, it truly is amazing! I have had people offer to pay me to make it for them weekly (lol!). Anytime I take this somewhere people go crazy over it. I’d love to hear back from you if you give it a try. Stay safe and have a great weekend.

April 11, 2020 at 4:17 pm

That’s hilarious! I’m in Herriman, UT so there will be no altitude adjustments necessary. 😉 That actually makes me very likely to try out some of your other recipes as well because I don’t feel like I’m taking quite as much of a gamble when I know the altitude won’t wreak havoc on the end results. Thanks for the quick reply.

April 11, 2020 at 7:52 pm

Well we’re kind of neighbors! You honestly will love this cake! Let me know when you make other recipes. I love hearing from readers. Take care.

April 11, 2020 at 11:22 am

I just mixed this cake up, the batter is delicious! I’m sure the cake will follow suit!! I never really have had a lot of luck with Bundt cakes for them sticking but I just had to try this one. I used a ton of butter to coat the pan and used a flour sifter to get a good even coating of flour. I’m excited to see it come out of the pan with minimal effort (optimist) tomorrow is Easter skim really excited to have a yummy dessert at our dinner! In these times, it’s the little things 🙂

April 11, 2020 at 12:04 pm

Hey Charity, I’m so excited you made this cake. It’s honestly amazing! I’d love to hear how it turns out. Stay safe and healthy and have a great weekend.

April 14, 2020 at 1:36 pm

Made this cake a couple weeks ago and it was amazing!! It is definitely a keeper!!

April 14, 2020 at 2:57 pm

Hi Tracie! I am so happy to hear you loved this cake. I agree 100% that it’s a keeper! Thanks for taking the time to leave a comment.

April 24, 2020 at 10:36 am

Hello! I could not find coconut extract anywhere but I have lemon extract, can I substitute for that?

April 26, 2020 at 9:01 am

Sure, it will obviously change the flavor but should still be delicious.It will just be a coconut lemon cake. You can buy coconut extract in most grocery stores and online. I’ve bought it at Walmart (in-store and online) and Amazon. I buy the Watkins brand or McCormick.

December 12, 2020 at 12:56 pm

Wanting to make this cake this weekend. It sounds amazing. I’m wondering what size bundt pan you used. I’m thinking that’s why some people may have had questions with baking time. I have both 10 cup bundt pans and 12 cup. Just wondering what size you used. Thanks so much!!

December 12, 2020 at 2:29 pm

Hi Joan! I have a Nordic Bundt pan which has a 10-15 cup capacity. (It’s the Nordic Ware Anniversary Bundt Pan)

December 26, 2020 at 2:54 am

Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

December 26, 2020 at 7:22 pm

Thank you!!

January 5, 2021 at 10:28 am

Very good recipe (4.5 stars) and great to make the day before a big event; cuts and presents well. Overall it is a lovely cake, fragrant and dense like a pound cake. I baked mine in a 12-cup Nordicware Bundt pan at 325 degree convection oven on the middle rack, for only 50 minutes. Popped out of the pan easily after cooling 5 minutes on a rack. For those who have no Bundt pan, this could be baked in other pans (adjusting for volume); it also has a beautiful crunchy top that is otherwise not experienced when made in a Bundt pan (since the top becomes the bottom of the cake when flipped out of the pan). I followed the recipe exactly for this first time effort. For our tastes, the cake itself was too sweet despite using Bob’s Red Mill unsweetened coconut shreds, so will cut to 1-1/2 cups sugar next time. I used unsalted butter. For the glaze, using Clover Heavy Whipping Cream and the proportions in the recipe, the glaze was thin and definitely not like the photo. Buttermilk or cream cheese might be an option next time — or even just a dusting of confectioner’s sugar, since the cake is sweet and moist on its own. I used 2-3 Tbsp of toasted coconut shreds for the topping rather than 1/2 cup as per the recipe. The cake was quite a hit and disappeared very quickly! Thank you, Jodi!

October 13, 2021 at 4:17 pm

I have made this Coconut Bundt cake at least ten times. It is as good as everyone claims. The only bad thing about it is that regardless where I take it, church, party, event…I never have any leftovers to bring home!!!! I have never toasted the coconut, but I do make it a 2-4 days before it is needed….it just gets even better with time!!

October 14, 2021 at 10:59 am

Thank you Nancy for the sweet comment! I am so happy to hear how much you’ve loved this cake! And you’re absolutely right, there is never leftovers and it does get better with time! Thank you for taking the time to leave a comment, I love hearing from my readers.

October 31, 2021 at 8:49 pm

Family Favorite – everyone wants this for their birthday cake! SO YUMMY definitely a 5 star recipe!

November 1, 2021 at 10:48 am

Thanks Jane!!❤️

November 20, 2021 at 5:16 pm

will this batter make a good layer cake

December 20, 2021 at 9:03 am

Hi, do you think I could add a cup of white chocolate chips to the batter without issues? Think anything else would need to change? Trying to recreate the Doan’s Bakery white chocolate coconut cake. 🙂

December 20, 2021 at 12:40 pm

Hi Rachel, sounds delicious and I think it’s worth trying. A lot of times chocolate chips will fall to the bottom of cakes while baking, but this is such a thick, dense batter, that I think you might get lucky and they won’t sink to the bottom. Let me now how it turns out if you try it.

December 20, 2021 at 12:46 pm

Thanks so much–I’ll let you know!

April 15, 2022 at 8:17 pm

Hi Jody! I can’t tell you how many times I’ve made this cake, and I have *never* had anything but rave reviews!

I always used a bundt pan, but it’s currently Ramadan and I want to take a LOT of cake to the mosque, but don’t want a bunch of bundts, lol.

Could this be made in a sheet pan (like lasagna pan)? I’m hoping it can. I’m planning on making the cakes Sunday or Monday (for Monday night).

April 17, 2022 at 11:14 am

Made this coconut Bundt cake yesterday for Easter dinner. You are right. It tastes better the second day. It’s delicious, but I found the icing overly sweet yesterday. However, today, it isn’t as sweet and tastes better imo. The cake seems more moist the second day. Definitely a hit in this house. My daughter has already asked me to make it for her upcoming birthday. Thank you for this recipe.

April 18, 2022 at 12:04 pm

Glad this was a big hit for you! You’re right, just like I said in the post, this cake is even better the second day. If you find the icing too sweet, you could simply leave it off. It will make the best birthday cake for your daughter!

July 12, 2022 at 3:08 pm

This really is the best coconut pound cake!!! It was so easy to make and was perfectly moist and had a delicious texture. Thank you for this great recipe!

July 12, 2022 at 9:03 pm

Thanks so much Liz! I have to agree with you that it’s the best!

September 6, 2022 at 8:52 pm

Silly question—do you know how many cups your Bundt pan is , that you used? I have a few, including 2 of the “traditional” Bundt shape, but they are different sizes/cups. Thanks so much, if you happen to know! 🙂

September 7, 2022 at 6:28 am

Hi Ali! That’s not a silly question at all. My bundt pan is a Nordic brand and is a 10-15 cup capacity.

October 30, 2022 at 3:22 pm

Jodi, Thank you, thank you! This recipe is awesome! I really don’t like it when people try to “correct” a “perfect” recipe! But, baking is creative and we make adjustments based on our personal tastes, and the tastes of our families.

Honestly, I didn’t have coconut extract, so I used almond and vanilla because it is what I had. It was a happy substitution—why? Because the cake recipe itself is so amazing.

Honestly, I have made this cake many times, and it is, without a doubt, the most requested cake from family and colleagues alike. Sometimes I make another “happy substitution” and use cream cheese icing petals (think “Nothing Bundt Cakes”), and that is awesome too. Anyway….this is one of those recipes people beg for you to share OR, they want to ask, but don’t because they think it is hard to make. Thank you again for sharing this.

October 30, 2022 at 4:57 pm

Thank you so much for your sweet comment and love that you love this cake as much as I do!

December 19, 2022 at 10:42 am

I’ve made this cake at least four times since I discovered the recipe in August 22. It is an excellent and easy cake to make. Worthy of any pot luck. Also, a male friend just texted this comment to me: I’m not sure if I told you, but I would marry and bathe with that coconut cake…it was dreamy.

December 20, 2022 at 4:41 pm

Oh Gina, I am laughing out loud right now. Your comment about marrying and bathing with the cake is the best! Thanks for making my day and I am so happy you love this cake. Happy holidays!❤️

June 3, 2023 at 7:01 am

The recipe is great followed exactly as it said. Turned out beautifully. Cant wait to try it. But its a cake for my friends birthday who loves Coconut!!! Keeping my fingers crossed it tastes as good as it looks. Thanks for sharing. ❤️

June 3, 2023 at 9:58 am

Hi Nancy, I can’t wait to hear what you think! It’s my favorite bundt cake ever!

June 10, 2023 at 6:30 pm

I made this cake and followed the recipe EXACTLY. Baked perfectly in 60 minutes. Beautiful cake, delicious flavor, loved by all!

March 4, 2024 at 7:52 pm

March 6, 2024 at 4:37 am

March 11, 2024 at 7:21 pm

May 7, 2020 at 8:31 pm

Scrumptious cake! Easy to make. My batter took exactly 75 minutes to be baked to perfection. I did double the ingredients for the glaze because my one and only loves lots of frosting! I had to add more heavy cream than specified because the glaze was too thick-I kept adding a little more cream until it was the consistency I wanted. We can’t wait to see how much better it is tomorrow-since you say it’s better the next day. Thanks for a fabulous recipe. I will make this often-anything coconut is a favorite in my household.

May 8, 2020 at 2:00 pm

Hi Dianne! I am so happy to hear you made this cake and love it! It honestly is my most favorite (non-chocolate) cake ever. Thank you for taking the time to let me know, I love hearing from readers. Take care and be safe!

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Coconut Bundt Cake Out of this world good!! – 5 Boys Baker

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Coconut cake: A Palm Beach favorite that dates to Flagler's Hotel Royal Poinciana

You may not see it nowadays on some restaurant menus, but is there anything more beloved over the decades in Palm Beach than coconut cake?

This soft spot is well earned. After all, a century ago — when Henry Flagler’s Hotel Royal Poinciana loomed just west of The Breakers in all its six-story glory, overlooking what’s now known as the Intracoastal Waterway — coconut cake was not only a favored dessert, but a must.

It was a specialty during daily al fresco tea dances held in a coconut-tree grove at the hotel while an orchestra played.

“Coconut cakes may come and coconut cakes may go … but (Royal Poinciana’s) go on forever,” noted a reporter covering a tea dance at the Royal Poinciana in 1925. (The hotel was razed in the 1930s.)

The scrumptious dessert lives on

If you know where to look, you’ll still find coconut cake when dining on the island.

Try such old-school places as TooJay’s, which opened on the island in 1981 and where coconut cake now is $8.99 a slice, and Green’s Pharmacy Luncheonette, which has been around since 1938 and where coconut cake is $5.99 a slice.

“Everyone who has been in Palm Beach for a long time loves coconut cake here,” said Allen Rutman, co-owner of Green’s, 151 N. County Road.

“Coconut cake has been around as long as I’ve been here (33 years) and no doubt longer,” he said, noting that Green’s works with a professional baker in the area who bakes and delivers cakes for the luncheonette. “It’s not something we’d ever stop serving because I don’t think anyone would like that.”

At Surfside Diner, 314 S. County Road, where coconut cake is $7.95 a slice, “it’s a Palm Beach tradition everyone loves,” manager Stesania Becchi said. “We’ve been serving it for years and I can’t imagine it not being enjoyed here.”

It is not a dessert relegated to diners. At the more upscale Restaurant 44 at the Palm Beach Towers, pastry chef Priscilla Nunoz offers coconut cake.

A slice featuring citrus-vanilla sponge cake layered with coconut filling and coconut buttercream topped with sweetened coconut, berry coulis and fresh strawberries is $14.

“The secret is always love,” she said. “After working in this industry for so long, I know the difference between when someone follows a recipe and someone adds that extra care.”

While the local love of coconut cake may have its roots in Palm Beach, don't think you can't get a good slice anywhere else in the county.

Chef/restaurateur Matthew Byrne’s coconut cake is not only famous, it’s outstanding. He offers it whole (must be ordered at least 24 hours in advance) or by the hefty slice (prices vary) at his Kitchen restaurants in West Palm Beach (319 Belvedere Road) and northern Palm Beach Gardens (5250 Donald Ross Road).

Café Sweets Bakery (519 25th St.) in West Palm Beach's Northwood Village makes a seriously great coconut cake. Chef and owner Sharlyn Davis-Powery mixes her training as a graduate of the Art Institute of New York and a passion for baking inspired by her grandmother to produce delicious confections.

If you're on the fence about it and not ready to purchase a whole cake, however, Howley's (4700 S. Dixie Hwy.) in West Palm Beach serves it by the slice and it's delicious.

For The Best Coconut Layer Cake, Your Oil Choice Matters

I f you want to set the bar extra high for your next homemade birthday cake, or any special occasion for that matter, skip all of the other recipes and go directly for a coconut layer cake . They're beloved in the American South, and for good reason. Who wouldn't love layers of sweet, nutty coconut crumb frosted with coconut-scented frosting? Sprinkle the whole thing with a layer of shredded coconut and it's a show-stopper. Coconut is somewhat of a tough flavor to nail down in a cake, however, so it's important to choose your cake ingredients carefully; everything needs to bring some coconut aroma to the table. One of the easiest ways to get that tropical essence into a coconut cake recipe is to swap out a portion of the plain vegetable oil or butter with virgin coconut oil.

Virgin coconut oil retains a lot of the delicate aroma and flavor of the fruit because it hasn't been processed and refined. When you use it in a cake batter, it will give the finished cake a more complex, multidimensional coconut flavor. The trick is to make sure you buy the good stuff.

Read more: Cake Hacks Every Baker Will Wish They Knew Sooner

Look For Cold-Pressed, Virgin Coconut Oil

Coconut is prized for its mild, nutty-but-sweet flavor that brings an island vibe to everything from cocktails to cookies. While we all know exactly how it should taste, it's actually not that easy to make something taste like coconut, especially when you're baking a cake from scratch. If you only rely on adding shaved coconut to the batter, or a dash of coconut extract, your finished cake won't have a very strong coconut flavor. What you really need to do is build the coconut flavor from the base -- the cake itself -- by using virgin coconut oil to mix the batter.

Virgin coconut oil, which is also labeled as unrefined coconut oil, is made with less processing than refined coconut oil, which allows it to retain more of its aroma, flavor, and other vital nutrients. Refined oil is processed in a way that intentionally strips away much of the coconut flavor and aroma, so that's out. What you want to look for is cold-pressed oil, which is made without any heat (hence the name). If you've ever stuck a spoon or a finger into a container of coconut oil and tasted some flavor, it was probably unrefined, cold-pressed coconut oil. Some unrefined coconut oils have gone through expeller pressing, which uses steam or heat to extract the oil from the coconut meat. This can destroy the fragile aroma and flavor molecules in the oil as well, so it's a good idea to avoid those bottles for the purpose of making a cake.

Using Coconut Oil In A Cake

Swapping virgin coconut oil into a cake recipe is easy, especially if the recipe calls for butter. This is because unrefined coconut oil is solid at room temperature just like butter, so it has many of the same creaming qualities as butter. For the best results, you can substitute half or all of the butter in a basic vanilla cake recipe for coconut oil, and your cake will rise properly.

Virgin coconut oil also comes in handy when it's time to make the frosting. You can swap out some of the butter in a buttercream frosting recipe for coconut oil, which will give it some complex coconut flavor the same way it can do for your cake. For even more coconut flavor in the cake itself, you can also experiment with subbing in coconut milk for regular milk, and coconut flour for regular flour. After decorating with your coconut-infused frosting, all that's left to do is assemble the cake, cover it with toasted coconut flakes, and give it a taste — just to make sure it's got all the extra flavor, of course.

Read the original article on Daily Meal .

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Coconut Bundt Cake Tom Cruise
How to make Tom Cruise's coconut cake
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Tom Cruise Coconut Cake Bakery Doan's : White Chocolate Coconut Bundt
Copycat Tom Cruise White Chocolate Coconut Bundt Cake

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We Made the Tom Cruise Coconut Cake and It's Our Final ...
Learn how to recreate the viral White Chocolate Coconut Bundt Cake that Tom Cruise and Tom Hanks love. This copycat recipe features a moist sour cream pound cake with coconut and white chocolate, topped with cream cheese frosting and toasted coconut.
Copycat Tom Cruise White Chocolate Coconut Bundt Cake
Learn how to make a moist and flavorful white chocolate coconut bundt cake with coconut cream cheese buttercream. This recipe is inspired by the viral Doan's Bakery cake that Tom Cruise gifts to his friends at Christmas.
Copycat Tom Cruise Coconut Cake Recipe: How to Make It
Learn how to make a copycat version of the legendary white chocolate and coconut Bundt cake that Tom Cruise gifts for Christmas. This recipe includes tips, ingredients and directions for a moist and decadent cake with cream cheese frosting and coconut flakes.
How To Make Tom Cruise's Famous Coconut Cake
Learn how to recreate the decadent white chocolate coconut bundt cake that Tom Cruise gifts to his friends for Christmas. Follow the easy steps and ingredients to make this irresistible dessert at home.
White Chocolate Coconut Bundt Cake
Preheat your oven to 350 degrees F and spray a bundt pan with non-stick cooking spray that contains flour. Combine dry ingredients. Add flour, baking powder, and salt to a small bowl. Whisk until combined. Cream the butter and sugar. Add the butter and sugar to a large bowl and beat with an electric mixer until fluffy.
Tom Cruise Cake (White Chocolate Coconut Bundt Cake)
Learn how to make Tom Cruise's favorite cake, a moist coconut bundt cake with white chocolate and cream cheese frosting. This easy recipe from Doan's Bakery is a coconut lover's dream.
Tom Cruise Cake Recipe (Coconut Bundt Cake)
Learn how to make the viral Tom Cruise Cake at home with this copycat recipe. This White Chocolate Coconut Bundt Cake is fluffy, coconutty, and topped with cream cheese frosting and coconut flakes.
White Chocolate Coconut Bundt Cake (AKA the Tom Cruise Cake)
In a medium bowl, whisk the all-purpose flour, baking powder, and salt until well combined. Set the bowl aside until ready to use. Place the unsalted butter in the bowl of an electric stand mixer and beat on medium speed for 5 minutes. Scrape the bowl, add the white sugar, and continue beating for another 5 minutes.
Tom Cruise Coconut Cake Recipe (White Chocolate Bundt)
Instructions. Preheat oven to 350°F. Grease two 8-inch or 9-inch cake pans. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
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Start by preheating your oven to 350°F and greasing and flouring a 10-inch Bundt pan. Next, whisk together all-purpose flour, salt, and baking powder in a large bowl. In another large bowl, use a hand mixer to beat sugar and softened unsalted butter until light and fluffy, about 5 minutes.
Cake Mix White Chocolate Coconut Bundt Cake
Preheat the oven to 350 degrees F. Spray bundt pan with nonstick spray. In a large bowl, whisk together cake mix and instant pudding. Add sour cream, eggs, coconut milk and vegetable oil. Mix well until you have a smooth texture. Fold in the white chocolate chips and 1 cup of your shredded coconut. Pour batter into the prepared bundt pan.
White Chocolate and Coconut Bundt Cake
Fold in the sour cream and white chocolate chips (if using)and mix just until smooth. Scrape the batter into prepared pan and bake in a preheated 160°C oven and bake for 45 to 60 minutes or until the cake springs back when pressed. Cool in tin for 10 minutes, then un mould into a cake rack and set aside to cool completely.
Tom Cruise Cake
Steps. In a mixing bowl add the white sugar and softened butter. Use a hand mixer on medium speed to mix until light and fluffy. Beat in the eggs. Add in the vanilla, coconut and sour cream. Beat until combined. Add in flour, salt and baking powder and use a rubber scraper to fold it in until just combined.
White Chocolate Coconut "Tom Cruise" Bundt Cake
How to: Place an oven rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 10-inch Bundt pan and set aside. The bowl of a stand mixer fitted with cream cheese, a whisk attachment, mix sugar, salt, baking soda, eggs, and egg yolk on low speed for about 1 minute. Add the buttermilk, oil, and vanilla extract and mix on ...
Coconut White Chocolate Bundt Cake Doan's Tom Cruise
Step 1 - Preheat the oven to 160C/320F. Make a slurry of 2 tablespoons melted butter and 2 tablespoons of flour to flour your large 12 cup bundt tin. You do not want your bundt cake to stick to your tin at all. Step 2 - In a bowl sift the flour, cornflour and add the salt, bicarb soda and white colouring and whisk to combine dry ingredients ...
This White Chocolate Coconut Bundt Cake is a Favorite of Tom Cruise
Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
How to make Tom Cruise's coconut cake
While the cake was cooling I made the cream cheese frosting: a fairly universal cream cheese frosting recipe made by mixing together butter, cream cheese, vanilla extract and powdered sugar. After ...
You Can Order the "Tom Cruise" Cake
And for superstar Tom Cruise, the month of December means it's time to kick off his annual cake-gifting frenzy. In case you haven't heard, every December, the famed actor sends his friends and loved ones a white chocolate coconut bundt cake from family-owned Doan's Bakery in Woodland Hills, California.
We Tried The Viral Tom Cruise Cake
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Preheat oven to 325 degrees. Generously grease and flour a bundt pan. In a medium bowl, mix flour and flaked coconut. Set aside. In the bowl of an electric mixer, cream together butter & sugar. Add eggs and mix until mixture is light and fluffy. Add sour cream, baking powder and coconut extract. Mix well.
Coconut Cake Recipe (Super Soft)
Place the coconut oil, 1 1/3 cups granulated sugar, 1/2 teaspoon coconut extract, and 1/4 teaspoon vanilla extract in a large bowl and whisk until combined, about 30 seconds. Add the eggs one at a time, whisking after each, until smooth. Add 3/4 cup coconut milk and whisk to combine.
Thank Palm Beach for setting the bar for the best coconut cakes
At the more upscale Restaurant 44 at the Palm Beach Towers, pastry chef Priscilla Nunoz offers coconut cake. A slice featuring citrus-vanilla sponge cake layered with coconut filling and coconut ...
Lemon-Coconut Almond Cake
Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour with almond flour. In a small bowl, combine the granulated sugar and zest 2 of the lemons. Rub the sugar and zest together to release the essential oils.
For The Best Coconut Layer Cake, Your Oil Choice Matters
More for You. When making an island-inspired layer cake, make sure to select your coconut oil wisely in order to maximize the delicate coconut aroma and flavor.

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