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 Cakeaka the Tom Cruise Cake

Recipe by Lola Adele

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

45

minutes

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

• Finishing

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

Directions

• 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.
• Cream Cheese Coconut Icing
• 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.

Notes

• The cake will keep covered for a few days in the fridge. Let come to room temperature before serving.