Coconut Cake Recipes Inspired by Tom Cruise’s Famous Christmas Gift: 15 Holiday Coconut Desserts Worth the Hype

Coconut cake recipes get a lot of attention every December, and one actor is a big reason why. For years, Tom Cruise has sent the same white chocolate coconut Bundt cake to friends and co-stars at Christmas, and the famous recipients keep posting about it. Now home bakers want their own version of the Cruise cake. This gallery starts with the true story behind the tradition, then gives you 14 coconut cakes and holiday coconut desserts to bake at home, from a snowy Bundt copycat and a Southern layer cake to snowball cookies, coconut cream pie and a sheet cake for a crowd. It is a different list from our vintage church cookbook Bundt cakes, because every recipe here is about coconut. The last slide shows how to toast coconut and wrap a cake so it looks like a gift from a movie star..

Coconut Cake Recipes Start With the Famous Tom Cruise Christmas Cake

Every holiday season, Tom Cruise sends a White Chocolate Coconut Bundt Cake from Doan’s Bakery in Woodland Hills, California, to people he has worked with. Coverage on TODAY and in Allrecipes says the cake reached his circle around 2008 and he has sent it every year since. Henry Cavill, Kirsten Dunst, Jon Hamm, Angela Bassett and Graham Norton have all talked about getting one, and Glen Powell once posted a photo with the words The Cruise Cake has arrived. Reviewers describe a dense, buttery cake with cream cheese frosting, white chocolate and a thick coat of coconut..

You will need: For a party-size copy: 1 box white cake mix or the Bundt recipe on the next slide, 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla, 2 cups sweetened shredded coconut, 1/2 cup white chocolate chunks, 1/2 cup toasted coconut flakes.

How to make it: 1. Bake a 10 inch Bundt cake and cool it completely. 2. Beat the cream cheese and butter until smooth. 3. Add the powdered sugar and vanilla and beat until fluffy. 4. Spread the frosting all over the cake. 5. Press shredded coconut over every surface. 6. Pile white chocolate chunks and toasted coconut around the base and chill 30 minutes before slicing.

White Chocolate Coconut Bundt Cake Copycat

Of all the coconut cake recipes in this gallery, this is the one most people are searching for. A sour cream pound cake batter gets coconut milk, coconut extract and chopped white chocolate, so the crumb stays tight, moist and rich like the famous cake. Food testers who tried the real thing compare it to a pound cake, which is why a heavy Bundt pan and a slow bake matter here. Grease every ridge of the pan well, let the cake cool in the pan for 15 minutes, and frost it only once it is completely cold so the coconut sticks in a neat snowy layer.

You will need: 3 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup butter (softened), 2 cups sugar, 5 eggs, 1 cup sour cream, 1/2 cup coconut milk, 1 tsp vanilla, 1 tsp coconut extract, 1 cup chopped white chocolate, 1 cup sweetened shredded coconut, cream cheese frosting and more coconut to finish.

How to make it: 1. Heat the oven to 325°F and grease and flour a 10 inch Bundt pan. 2. Whisk the flour, baking powder and salt. 3. Beat the butter and sugar 4 minutes until pale. 4. Add the eggs one at a time. 5. Mix in the dry ingredients in three parts, alternating with the sour cream and coconut milk, then the extracts. 6. Fold in the white chocolate and coconut. 7. Bake 65 to 75 minutes until a skewer comes out clean, cool, frost and cover in coconut.

Coconut Cake Recipes From the South: Layer Cake With Seven Minute Frosting

Ask anyone from the South about coconut cake recipes and they will describe this one: three tender white layers brushed with coconut milk, stacked with fluffy seven minute frosting and covered in coconut. It is the cake on church tables and holiday sideboards from Georgia to Texas. The frosting is just egg whites and sugar whipped over simmering water until it turns glossy like marshmallow. Brushing the warm layers with a little sweetened coconut milk is the trick that keeps the cake moist for days.

You will need: Cake: 3 cups cake flour, 1 tbsp baking powder, 1/2 tsp salt, 1 cup butter, 2 cups sugar, 5 egg whites, 1 cup coconut milk, 1 tsp vanilla, 1/2 tsp coconut extract. Frosting: 3 egg whites, 1 1/2 cups sugar, 1/4 tsp cream of tartar, 1/3 cup water, 1 tsp vanilla. 3 cups sweetened shredded coconut.

How to make it: 1. Heat the oven to 350°F and line three 8 inch pans. 2. Cream the butter and sugar, then beat in the egg whites. 3. Add the dry ingredients alternately with the coconut milk and extracts. 4. Bake 25 to 28 minutes and cool. 5. Whisk the frosting ingredients except vanilla in a bowl over simmering water for 7 minutes with a hand mixer until stiff and glossy, then add vanilla. 6. Stack the layers with frosting and coconut, frost the outside and press on the rest of the coconut.

Coconut Cream Pie With a Toasted Coconut Top

If you want the flavor of coconut cake in a pie, this is the slice to bake. A buttery crust is filled with a thick stovetop custard made with coconut milk and shredded coconut, then piled high with whipped cream and finished with golden toasted flakes. It is a diner classic that feels right next to pumpkin and pecan pie on a holiday dessert table. Chill it for at least four hours so it slices cleanly, and toast the coconut topping while the custard cools.

You will need: 1 baked 9 inch pie crust, 1 can (13.5 oz) coconut milk, 1 cup whole milk, 2/3 cup sugar, 1/4 cup cornstarch, 4 egg yolks, 1/4 tsp salt, 2 tbsp butter, 1 tsp vanilla, 1 1/4 cups sweetened shredded coconut, 1 1/2 cups heavy cream, 3 tbsp powdered sugar.

How to make it: 1. Whisk the coconut milk, milk, sugar, cornstarch, yolks and salt in a saucepan. 2. Cook over medium heat, whisking, until thick and bubbling, then cook 1 minute more. 3. Off the heat stir in the butter, vanilla and 1 cup coconut. 4. Pour into the crust, press plastic wrap on top and chill 4 hours. 5. Toast the remaining coconut in a dry pan. 6. Whip the cream with powdered sugar, spread over the pie and top with the toasted coconut.

Lemon Coconut Snowball Cookies for Christmas Trays

Snowball cookies are the most giftable treat on this list, a fun break from coconut cake recipes for cookie lovers. These buttery little rounds have shredded coconut and lemon zest in the dough, then get rolled twice in powdered sugar so they look like fresh snow. They hold for a week in a tin, which makes them perfect for cookie swaps, teacher gifts and neighbor boxes. Roll them once while warm so the sugar melts into a base layer, and again when cool for that thick, snowy finish.

You will need: 1 cup butter (softened), 1/2 cup powdered sugar plus 1 1/2 cups for rolling, 1 tsp vanilla, 1 tbsp lemon zest, 2 cups flour, 1/4 tsp salt, 1 cup finely shredded sweetened coconut.

How to make it: 1. Heat the oven to 350°F and line two baking sheets. 2. Beat the butter, 1/2 cup powdered sugar, vanilla and zest until fluffy. 3. Mix in the flour, salt and coconut. 4. Roll into 1 inch balls and space them 1 inch apart. 5. Bake 12 to 14 minutes until the bottoms are just golden. 6. Roll in powdered sugar while warm, cool completely and roll again.

Chocolate Dipped Coconut Macaroons

Coconut macaroons need only a handful of pantry staples and bake in under 25 minutes. Sweetened coconut is bound with egg whites, sugar and a little vanilla, scooped into mounds and baked until the edges turn deep golden and crisp while the middle stays chewy. Dipping the bottoms in dark chocolate makes them look like a fancy bakery treat. They are also naturally flour free, so they are a kind choice for guests who avoid gluten.

You will need: 14 oz bag sweetened shredded coconut, 2/3 cup sweetened condensed milk, 2 large egg whites, 1/4 tsp salt, 1 tsp vanilla, 6 oz dark chocolate (chopped), 1 tsp coconut oil.

How to make it: 1. Heat the oven to 325°F and line a baking sheet with parchment. 2. Mix the coconut, condensed milk and vanilla. 3. Whip the egg whites and salt to stiff peaks and fold them in. 4. Scoop 2 tbsp mounds onto the sheet. 5. Bake 22 to 25 minutes until golden at the edges and cool. 6. Melt the chocolate with coconut oil, dip the bottoms and set them on parchment until firm.

Coconut Pound Cake With Coconut Glaze

A coconut pound cake is the everyday cousin of the famous Bundt, and one of the easiest coconut cake recipes to slice and wrap. The batter uses cream cheese for a fine, velvety crumb, and a quick glaze made with coconut milk soaks into the top while the cake is still warm. If you love a classic loaf, our vintage pound cake and Bundt cake recipes gallery has more old-school bakes to try. This one keeps well for four days and freezes beautifully, so you can bake it early in December.

You will need: 1 cup butter (softened), 4 oz cream cheese (softened), 2 cups sugar, 4 eggs, 2 1/4 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 cup coconut milk, 1 tsp coconut extract, 1 cup sweetened shredded coconut. Glaze: 1 1/2 cups powdered sugar, 3 tbsp coconut milk, toasted coconut.

How to make it: 1. Heat the oven to 325°F and grease two 9 x 5 inch loaf pans or one tube pan. 2. Beat the butter, cream cheese and sugar 4 minutes. 3. Add the eggs one at a time. 4. Mix in the flour, salt and baking powder alternately with the coconut milk and extract. 5. Fold in the coconut and bake 60 to 70 minutes until a skewer comes out clean. 6. Whisk the glaze, pour it over the warm cake and finish with toasted coconut.

Italian Cream Cake With Coconut and Pecans

Despite the name, Italian cream cake is a Southern favorite, and it belongs with the best coconut cake recipes because the layers are packed with shredded coconut and toasted pecans. Buttermilk keeps the crumb soft, and whipped egg whites folded in at the end make it surprisingly light. The cream cheese frosting has more pecans stirred in and pressed around the sides. It is a cake that tastes even better on day two, which makes it ideal for busy holiday weeks.

You will need: 2 cups flour, 1 tsp baking soda, 1/2 cup butter, 1/2 cup vegetable oil, 2 cups sugar, 5 eggs (separated), 1 cup buttermilk, 1 tsp vanilla, 1 1/2 cups sweetened shredded coconut, 1 cup chopped toasted pecans. Frosting: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 tsp vanilla, 1/2 cup pecans.

How to make it: 1. Heat the oven to 350°F and line three 9 inch pans. 2. Cream the butter, oil and sugar, then beat in the egg yolks. 3. Add the flour and soda alternately with the buttermilk, then the vanilla. 4. Stir in the coconut and pecans. 5. Whip the egg whites to stiff peaks and fold them in. 6. Bake 22 to 25 minutes, cool, and stack with the cream cheese frosting, finishing with pecans.

Coconut Tres Leches Cake for the Holiday Table

Tres leches is a light sponge soaked in three kinds of milk, and swapping in coconut milk turns it into a tropical holiday dessert. The cake drinks up the sweet milk mixture overnight and becomes cool, creamy and spoonable, a nice change after a heavy dinner. Top it with whipped cream, toasted coconut and a few berries for color. Because it has to rest in the fridge, it is one of the most make-ahead friendly coconut cake recipes on this list.

You will need: Cake: 1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 5 eggs (separated), 1 cup sugar, 1/3 cup milk, 1 tsp vanilla. Soak: 1 can (13.5 oz) coconut milk, 1 can (14 oz) sweetened condensed milk, 1/2 cup evaporated milk. Topping: 1 1/2 cups heavy cream, 2 tbsp sugar, 1/2 cup toasted coconut, berries.

How to make it: 1. Heat the oven to 350°F and grease a 9 x 13 inch pan. 2. Beat the yolks with 3/4 cup sugar until pale, then mix in the milk, vanilla and dry ingredients. 3. Whip the whites with the remaining sugar to stiff peaks and fold in. 4. Bake 25 minutes and cool 20 minutes. 5. Poke holes all over and pour the three milks over slowly. 6. Chill overnight, then spread with whipped cream and top with toasted coconut and berries.

Coconut Cream Cheese Frosting for Any Cake

This frosting turns a plain vanilla or white cake mix into one of those coconut cake recipes people ask you to share. Cream cheese and butter give it tang and body, while a little cream of coconut and coconut extract add real tropical flavor without making it runny. It is the closest match to the frosting reviewers describe on the famous Bundt. It pipes well, holds up at room temperature for a few hours and grabs shredded coconut like glue, so the outside of the cake looks snowy and finished.

You will need: 8 oz cream cheese (softened), 1/2 cup butter (softened), 4 cups powdered sugar, 3 tbsp cream of coconut, 1 tsp vanilla, 1/2 tsp coconut extract, pinch of salt, 2 cups sweetened shredded coconut for coating.

How to make it: 1. Beat the cream cheese and butter on medium speed for 2 minutes until completely smooth. 2. Add the powdered sugar one cup at a time on low speed. 3. Beat in the cream of coconut, vanilla, coconut extract and salt. 4. Whip on high for 1 minute until fluffy. 5. Chill 15 minutes if it feels soft. 6. Frost the cooled cake and press shredded coconut over the top and sides.

Toasted Coconut Rice Pudding

Not every holiday dessert has to come from coconut cake recipes. This creamy rice pudding simmers short grain rice in coconut milk and whole milk with a cinnamon stick until thick and silky, then gets a crunchy layer of toasted coconut on top. It is comforting warm on a cold night and just as good cold from the fridge the next morning. Make a big pot when the house is full of guests, and add a spoon of mango or a little lime zest for a bright finish.

You will need: 3/4 cup short grain or arborio rice, 1 can (13.5 oz) coconut milk, 2 1/2 cups whole milk, 1/3 cup sugar, 1/4 tsp salt, 1 cinnamon stick, 1 tsp vanilla, 1/2 cup toasted coconut flakes, ground cinnamon to dust.

How to make it: 1. Rinse the rice. 2. Combine the rice, coconut milk, milk, sugar, salt and cinnamon stick in a heavy saucepan. 3. Bring to a gentle simmer, stirring often. 4. Cook on low 30 to 35 minutes, stirring every few minutes, until the rice is tender and the pudding is thick. 5. Remove the cinnamon stick and stir in the vanilla. 6. Serve warm or cold topped with toasted coconut and a dusting of cinnamon.

Coconut Cake Recipes for a Crowd: Easy Sheet Cake

When you need to feed twenty people, a sheet cake is the smartest of all coconut cake recipes. The batter bakes in one big pan in about 25 minutes, there is no stacking or trimming, and you frost it right in the pan. A quick poke-and-soak with sweetened condensed milk and coconut milk keeps every square moist, even the corners. Cover the top with fluffy frosting and coconut, cut it into neat squares and carry it straight to the office party or church potluck.

You will need: 1 box white cake mix (plus the eggs, oil and water on the box, using coconut milk for the water), 1 can (14 oz) sweetened condensed milk, 1/2 cup coconut milk, 8 oz whipped topping or 2 cups whipped cream, 1/2 tsp coconut extract, 2 cups sweetened shredded coconut.

How to make it: 1. Heat the oven to 350°F and grease a 9 x 13 inch or half sheet pan. 2. Make the cake batter with coconut milk in place of water and bake as the box directs. 3. Poke holes all over the warm cake with a skewer. 4. Whisk the condensed milk with 1/2 cup coconut milk and pour over the cake. 5. Chill 1 hour. 6. Mix the whipped topping with the extract, spread over the cake and cover with coconut.

Coconut Bread Pudding With Warm Vanilla Sauce

Leftover brioche or challah turns into a cozy holiday brunch dish with this coconut custard. The bread soaks in coconut milk, eggs and a little nutmeg, bakes until puffed and golden on top, and stays soft and creamy underneath. It is a smart way to use up the extra coconut milk from your coconut cake recipes, and a quick vanilla sauce poured over each warm square makes it feel like a restaurant dessert. Assemble it on Christmas Eve, keep it in the fridge overnight and bake it while the presents are being opened.

You will need: 8 cups cubed day-old brioche or challah, 1 can (13.5 oz) coconut milk, 1 1/2 cups whole milk, 4 eggs, 3/4 cup sugar, 1 tsp vanilla, 1/4 tsp nutmeg, 3/4 cup sweetened shredded coconut. Sauce: 1/2 cup butter, 1/2 cup sugar, 1/2 cup heavy cream, 1 tsp vanilla.

How to make it: 1. Butter a 9 x 13 inch dish and add the bread. 2. Whisk the coconut milk, milk, eggs, sugar, vanilla and nutmeg and pour over the bread. 3. Sprinkle with coconut and press down gently. 4. Rest 30 minutes or chill overnight. 5. Bake at 350°F for 40 to 45 minutes until set and golden. 6. Simmer the sauce ingredients 3 minutes until slightly thick and pour over warm servings.

Mini Bundt Coconut Cake Recipes for Edible Gifts

Want to send cakes like a movie star without the shipping bill? Bake the Bundt batter from slide two in a mini Bundt pan. Like most Bundt coconut cake recipes, one batch makes about 18 little cakes, which bake in only 18 to 22 minutes. Dust them with powdered sugar or dip the tops in coconut frosting and shredded coconut, then set each one in a paper cup inside a clear box. They make thoughtful gifts for neighbors, coworkers and teachers, and they stay fresh for three days.

You will need: 1 batch white chocolate coconut Bundt batter (slide two), butter and flour for the pans, powdered sugar for dusting or 1 batch coconut cream cheese frosting, 1 cup sweetened shredded coconut, paper baking cups and clear gift boxes.

How to make it: 1. Heat the oven to 325°F. 2. Grease and flour a mini Bundt pan very well. 3. Fill each cup about two thirds full. 4. Bake 18 to 22 minutes until a skewer comes out clean. 5. Cool 10 minutes in the pan, then turn out onto a rack. 6. Dust with powdered sugar or frost and roll in coconut once cold, then pack into boxes.

Finishing Coconut Cake Recipes: Toast the Coconut and Wrap It Like a Star

Toasted coconut is the finishing touch that makes coconut cake recipes look and taste special. Spread the flakes in a thin layer on a sheet pan, bake at a low heat and stir often, because coconut goes from golden to burnt in under a minute. To gift a cake, chill it until the frosting is firm, set it on a cardboard round inside a cake box and tie it with ribbon. Add a handwritten tag with the flavor and the date, and ask friends to keep it cool and enjoy it within three days.

You will need: 2 cups unsweetened coconut flakes or sweetened shredded coconut, a rimmed baking sheet, a spatula, a cardboard cake round, a cake box or tall cake tin, ribbon, a gift tag.

How to make it: 1. Heat the oven to 325°F. 2. Spread the coconut in a thin even layer on the baking sheet. 3. Bake 4 minutes, stir, and bake 2 to 4 minutes more, watching closely, until golden. 4. Cool on the pan so it crisps. 5. Press it onto a chilled frosted cake. 6. Box the cake on a cake round, tie with ribbon, and add a tag with storage tips.