Where does Tom Cruise get his coconut cakes?

Tom Cruise sources his coconut cakes from Doan’s Bakery, a small family-owned shop located in Woodland Hills, California. The bakery has been making this cake for years, and it became famous after Cruise began gifting it to his friends every holiday season.

How much does Tom Cruise's coconut cake cost?

The original Tom Cruise coconut cake from Doan’s Bakery is sold through Goldbelly for about $130, including shipping. This price reflects its premium ingredients, overnight delivery, and high-profile reputation.

Is the Tom Cruise cake really that good?

While the cake is moist and visually appealing, many people, including myself, feel it falls short in flavor. The coconut taste is mild, and the frosting can be overly sweet. That’s why this homemade version is often preferred. It offers bold coconut flavor, rich texture, and a more balanced sweetness.

How much is Doan's Bakery coconut cake?

If you purchase directly from Doan’s Bakery in-store, the cake is priced closer to $70. However, once you factor in online ordering and nationwide shipping through Goldbelly, the cost rises significantly, nearing $130 per cake.

Tom Cruise Coconut Cake Recipe: 1 Perfect Recipe Beats the Original- Idealy Recipes

Name: Tom Cruise Coconut Cake - Make The Famous Recipe At Home
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
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, sifted; 1 teaspoon (5.3 g) coconut emulsion; Pinch of salt; GARNISH; 1 cup (95 g) sweetened shredded coconut; 1 cup (95 g) toasted coconut; 1 cup toffee baking bits

Description

Moist and flavorful white chocolate coconut bundt cake with a fluffy coconut cream cheese buttercream. A copycat of the famous Tom Cruise coconut cake for a fraction of the price.

Ingredients

Scale

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, sifted

1 teaspoon (5.3 g) coconut emulsion

Pinch of salt

GARNISH

1 cup (95 g) sweetened shredded coconut

1 cup (95 g) toasted coconut

1 cup toffee baking bits

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Instructions

1. Preheat oven to 325°F. Spray a 12-cup bundt pan with nonstick spray and dust with granulated sugar.

2. Whisk together flour, baking powder, and salt in a bowl. Set aside.

3. In another bowl, mix coconut milk, buttermilk, and coconut emulsion. Set aside.

4. In a stand mixer, cream butter and sugar on medium until light and fluffy, about 2–3 minutes.

5. Add melted white chocolate. Mix. Add eggs and egg whites one at a time, scraping between additions.

6. Beat mixture on medium-high for 2 minutes until smooth and slightly increased in volume.

7. With mixer on low, alternate adding dry ingredients and coconut mixture, starting and ending with flour.

8. Pour batter into prepared pan. Sprinkle with toasted coconut and cover with toffee bits.

9. Bake for 50–55 minutes or until a toothpick comes out with a few moist crumbs.

10. Cool in pan for 1 hour, then invert onto a cake stand.

11.

12. To make frosting, beat butter and cream cheese for 2 minutes until fluffy.

13. Gradually add powdered sugar. Add coconut emulsion and salt.

14. Beat on medium-high for 3–5 minutes until light in color and texture.

15. Frost cooled cake and top with shredded coconut.

Notes

Let cake cool completely before inverting.

To freeze, wrap unfrosted cake in plastic wrap and thaw before frosting.

Use coconut extract if coconut emulsion isn’t available.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 38g
Sodium: 220mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg