This moist coconut bundt cake is made with chunks of sweet white chocolate, frosted with a rich cream cheese frosting, and topped with toasted coconut flakes. The real $130 Doan’s Bakery cake was made famous by Tom Cruise. This took quite a bit of time to recreate. We tried several recipes and landed on this list winner below with some optional variations.

Sweet, delicate, rich, and very delicious.

Scroll down for the recipe 🥥

I toasted some of the coconut and added shaved white chocolate on top which was not on the original. I just thought it looked pretty.

The original cake at Doan’s Bakery below.

Copycat White Chocolate Coconut Bundt Cake

Ingredients

3 cups (360 g) all-purpose flour

1 (3.4-oz) package instant coconut cream pudding (only use dry mix) *I think the original cake needed a bit more coconut flavor, but you could omit this or use vanilla pudding mix as well.

1/2 teaspoon baking soda

1 teaspoon salt

1 ¾ cups granulated sugar

1 cup unsalted butter, room temp.

5 eggs, room temp.

½ cup sour cream room temp. *(You can also sub buttermilk)

1 tablespoon vanilla extract

1 tablespoon coconut extract

½ cup mixed cream of coconut (you can also use coconut cream which is less sweet)

4 ounces quality white chocolate, chopped

Cream Cheese Frosting

16 ounces cream cheese, softened

½ cup butter, softened

3-4 cups powdered sugar

2 teaspoons vanilla extract

1 1/2 cups sweetened shredded coconut

1/2 cup toasted coconut (I just gently toasted in a small pan)

Directions

1. Preheat your oven to 325 degrees F.

2. Sift together flour, dry pudding mix, baking soda, and salt in a medium bowl and set aside.

3. In a large bowl, using a hand mixer cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time until fully incorporated.

4. Add sour cream, cream of coconut, vanilla extract, and coconut extract. Mix again until combined.

5. Slowly add in your sifted dry ingredients in small batches, scraping down the bowl in between. Once combined, fold in white chocolate. Your batter will be thick.

6. Generously spray and flour a 15 cup bundt pan and pour your mixture into the prepared pan. Loosely cover with foil (no need to wrap) and bake on the middle rack for 1 hour (plus or minus 8 minutes) at 325 degrees F. You can leave the loose foil on the entire time so it doesn’t brown. Check the cake with a toothpick to make sure it is cooked through with only small bread crumbs on the toothpick. Remove and let cool for 10 minutes before removing from pan.

7. In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer until light and fluffy. Frost cooled cake and gently press coconut all over the cake. I added some shaved white chocolate on top as well.