White Chocolate Coconut Bundt Cake
Inspired by the cake Tom Cruise sends his friends each year
I’ve heard so many stories about a famous white chocolate coconut Bundt cake that Tom Cruise reportedly sends out every holiday season, so I had to try making my own version. On the bakery’s website, they list the ingredients, and while butter is included, it’s likely part of the frosting — not the cake itself. Since I’m not a fan of butter in frosting, and I prefer a cake that stays soft even when chilled, I created this version based on what I love, using cream, sour cream, and coconut milk powder for richness and depth.
I’ve never tasted the original — and honestly, I probably never will. At $129 for a single cake, there’s just no way I’d ever spend that on one dessert. But if you’ve had the chance to try it, lucky you! I hope you’ll try my version and see how it compares. I may not be recreating it exactly, but this cake is inspired by their ingredient list — and completely made to reflect my taste and what I believe looks and tastes absolutely delicious.
Instead of using coconut milk, cream, or artificial essence, I rely on coconut milk powder, which gives the cake a bold coconut flavor without adding extra liquid. I use finely grated white chocolate to distribute flavor throughout the crumb, and unsweetened shredded coconut on top to balance the sweetness. The cake bakes up beautifully, and while it’s delicious at room temperature, I personally love it served cold from the fridge — the texture becomes slightly chewy and extra satisfying, like a perfect Bundt-style pound cake should be.
If you love coconut and white chocolate, I think you’re really going to enjoy this one. And if you’ve tried the original — let me know what you think. I’d love to hear how mine compares.
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