Gluten-Free Copycat Tom Cruise White Chocolate Coconut Bundt Cake
If you’ve ever scrolled through the internet during the holidays, chances are you’ve come across the Tom Cruise White Chocolate Coconut Bundt Cake. This iconic dessert has become a holiday phenomenon, with celebrities raving about its irresistible flavor and dreamy texture. There are many regular copycat recipes available online, but for those of us who eat gluten-free, indulging in this legendary cake has been nothing but a far-off dream. Until now.
I’ve cracked the code to creating a gluten-free version of this viral sensation, and let me tell you, it’s everything you could want in a holiday dessert: moist, decadent, bursting with coconut and white chocolate flavors, and utterly unforgettable. Whether you’re baking it for yourself, your family, or as a show-stopping edible gift, this Gluten-Free Copycat Tom Cruise White Chocolate Coconut Bundt Cake is guaranteed to impress.
Why Is This Cake So Famous?
Dubbed the “Tom Cruise Cake,” this Bundt cake originates from Doan’s Bakery in California. Tom Cruise is known to send it to his friends and colleagues every Christmas, making it a staple in Hollywood holiday culture. Its rich flavor and perfect balance of sweetness have made it legendary, and now you can enjoy it gluten-free at home!
What Makes This Cake Special?
This isn’t your average Bundt cake. The combination of creamy white chocolate, toasted coconut, and a rich, buttery texture takes it to the next level. A generous coat of cream cheese buttercream and a snowy sprinkle of shredded coconut make it as stunning as it is delicious. It’s the ultimate dessert for coconut lovers and the perfect addition to your holiday celebrations. One of my favorite parts of this cake is the thin, crunchy, layer of coconut baked into the top and the bottom of the cake.
Let’s Talk Gluten-Free Baking
Converting such an iconic recipe to gluten-free can feel like a daunting task, but fear not! With the right ingredients and techniques, this cake rivals the original. The key is a high-quality gluten-free flour blend, combined with the right balance of moisture and structure. You’ll never miss the gluten in this recipe.
Any good 1:1 gluten free flour will work in this recipe but my top picks would be the following: My #2 blend (if you want to make your own), Better Batter Original (use code CHEFALINA for 30% off your orders), Cup4Cup and GF Jules. If you are in Canada, PC and in the UK Dove’s Farm.
White Chocolate Coconut Bundt Cake
Equipment
- stand mixer
- 10" Bundt pan
Ingredients
- 225 grams white baking chocolate
- 225 grams unsalted butter soft
- 400 grams granulated sugar
- 250 grams egg (5 large)
- 390 grams 1:1 gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 grams sour cream can sub Greek yogurt
- 125 grams full fat coconut milk
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 tsp almond extract
- 2 tbsp granulated sugar for dusting the pan
- 70 grams sweetened shredded coconut do not mix into batter
Frosting
- 112 grams unsalted butter room temp
- 112 grams cream cheese room temp
- 300 grams powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
Topping
- 200 grams sweetened shredded coconut
Instructions
- Chop the white chocolate. Melt half of the chopped chocolate and set aside.
- Cream together the butter, sugar and extracts until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the melted chocolate.
- Combine the flour, baking powder, baking soda, salt; add the dry to the creamed mixture alternately with the sour cream and coconut milk. Mix until just combined.
- Stir in the remaining chopped chocolate and set the batter aside to rest for 30 minutes.
- Preheat your oven to 350F.
- Grease a 10 inch Bundt pan and sprinkle with the 2 tablespoons of granulated sugar to coat the pan.
- Sprinkle approx 35 grams of shredded coconut into the bottom of the pan. Pour the batter into the pan and use a knife or spatula to smooth it out. Sprinkle on the remaining 35 grams of coconut and lightly press into the cake.
- Bake the cake for 55-60 minutes or until a cake tester comes out clean. If the cake seems to be getting too dark at any point, tent with foil.
- Cool for 10 minutes in the pan and remove from the pan to a wire rack to cool completely.
Toast the Coconut
- Spread an even layer of shredded coconut on a microwave-safe plate.Heat the coconut in 20-30 second intervals on high power. After each interval, stir the coconut with a fork or spoon to ensure even toasting. This process usually takes 1.5-2 minutes total, depending on your microwave. You do not want any color, just to very lightly toast and remove excess moisture.Once toasted, give the coconut a good stir and let it cool completely before using it on your cake.
Make the Cream Cheese Buttercream
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter and softened cream cheese together until smooth and creamy. This should take about 2–3 minutes on medium speed.
- Add the extracts and mix briefly to combine.
- Sift or whisk the powdered sugar to remove lumps, then gradually add it to the butter and cream cheese mixture. Start on low speed to prevent a sugar cloud, then increase to medium speed. Continue mixing until the sugar is fully incorporated and the frosting is fluffy, about 3–4 minutes.
Frost & Finish The Cake
- Move your cooled cake to a cake board or serving platter and completely frost with the cream cheese frosting and then coat the outside of the cake with the lightly toasted coconut.
- The cake can be stored at room temperature under a cake dome for up to 3 days