Coconut Cake Recipe

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This rich coconut cake is the same one Tom Cruise sends to his celebrity friends – only you won’t need a Hollywood budget to make it. With creamy coconut milk, melty white chocolate, and a velvety coconut cream cheese frosting, it’s full of flavor and comes together without the drama.

You may also like Easy Carrot Cake – another crowd-pleaser!

A generous serving of coconut cake on a beige plate, topped with fluffy frosting and shredded coconut, with a spoon beside it.

You’ve probably heard about the Tom Cruise coconut cake. Every Christmas, he sends a coconut cake from a fancy LA bakery – loaded with white chocolate – to a bunch of celeb friends. No one really knows why (he doesn’t even keep one for himself), but it’s become kind of legendary. There are interviews where the cake gets more attention than the movie.

This isn’t a total copycat recipe, but it’s definitely inspired. Think tender coconut crumb, creamy white chocolate tucked inside, and a silky coconut cream cheese frosting – Yummy!!

Ingredients needed

Here’s what you’ll need to make this decadent coconut cake, with full measurements listed further down in the recipe card.

Overhead shot of labeled coconut cake ingredients including flour, eggs, coconut milk, shredded coconut, cream cheese, white chocolate chips, and others.

White chocolate chunks or chips
All-purpose flour
Cornstarch
Baking powder and baking soda
Salted butter: at room temperature
Coconut oil: at room temperature
Granulated sugar
Large eggs: at room temperature
Vanilla extract
Coconut extract
Full-fat coconut milk
Sweetened shredded coconut
Full-fat cream cheese: softened to room temperature
Coconut yogurt
Honey
Sweetened shredded coconut

How to make coconut cake

Preheat the oven to 320°F and grease a 12-cup bundt pan generously with coconut oil spray.

Whipped base batter in a mixing bowl after creaming butter, coconut oil, and sugar.

Step 1: In a large bowl, beat the butter and coconut oil together with an electric mixer until well combined. Add the sugar and mix for about 20 seconds. Scrape down the sides with a spatula.

Egg being blended into the butter and sugar mixture using an electric mixer, with cracked eggs nearby.

Step 2: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract, coconut extract, and coconut milk and mix until just combined.

Lumpy coconut cake batter after dry ingredients have been mixed in by hand.

Step 3: In a medium bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Add the dry ingredients to the wet mixture and gently fold them in with a spatula until no streaks of flour remain. The batter will be lumpy, but that’s perfectly fine.

White chocolate chunks and shredded coconut being folded into thick cake batter in a mixing bowl.

Step 4: Gently fold in the shredded coconut and white chocolate chunks or chips.

Bare golden-brown bundt cake resting on a wire rack, just out of the oven and not yet frosted.

Step 5: Transfer the batter to the prepared bundt pan and level the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10-15 minutes, then remove it from the pan and let it cool completely on a wire rack.

Frosted bundt cake cooling on a wire rack, topped with swirls of coconut cream cheese frosting.

Step 6: For the frosting, combine all the ingredients in a bowl and beat with an electric mixer until smooth. Scrape down the sides and mix again to ensure everything is fully incorporated. Once the cake is completely cooled, spread the frosting evenly over the top of the cake, then sprinkle shredded coconut on top for a finishing touch.

Tips from my kitchen

Use butter and coconut oil at room temperature for a smooth, lump-free batter.
Speed up cooling with a wire rack, but don’t frost until the cake is fully cooled to avoid melting the frosting.
Don’t skip the coconut oil spray – it ensures the bundt cake releases easily from the pan.
Sift the dry ingredients for a lighter, fluffier texture.

Coconut bundt cake on a gold cake stand, sliced open to reveal a soft, moist crumb and snowy coconut topping.

Variations

Here are a few ways you can tweak this coconut cake to make it your own:

Chocolate coconut cake: Add ½ cup cocoa powder to the dry ingredients and fold in dark or milk chocolate chips for a deep, chocolatey twist.
Add fruit: Fold in raspberries for a tart contrast to the cake’s richness, or mango for a tropical touch.
Lemon zest: Add lemon zest for a burst of citrus that elevates the coconut flavor.

Common Questions

Can I make this cake ahead of time?

Yes, you can make this cake up to 1 day ahead. Store it in an airtight container at room temperature, and frost it just before serving.

Can I use a different type of cake pan?

Yes, you can use a 9-inch round or square pan. Just be sure to adjust the baking time. The cake will likely bake faster in a smaller pan, so check with a toothpick around the 45-minute mark.

Can I substitute the coconut milk with regular milk?

Coconut milk is key to the texture and flavor of this cake. If you need a substitute, use non-dairy milk like almond or oat milk for a similar consistency, but it won’t have the same rich taste.

How do I get the frosting to be smooth and spreadable?

Use softened cream cheese and coconut oil. If it’s too thick, add coconut milk a tablespoon at a time until it reaches the right consistency. Beat it for an extra minute to make it light and fluffy.

How Do Store it?

Once the cake is frosted, store it in an airtight container at room temperature for up to 3 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil for up to 3 months. If it’s frosted, ensure the frosting is set before wrapping. Thaw overnight in the fridge and frost before serving if needed.