Copycat Tom Cruise White Chocolate Coconut Bundt Cake

My new Copycat Tom Cruise White Chocolate Coconut Bundt Cake is an incredibly delicious, moist, and flavorful copycat recipe of the famous Doan’s Bakery White Chocolate Coconut Bundt Cake Tom sends to all of his friends at Christmas. The catch? My version doesn’t cost $130 and, according to my kids, it’s better than the original! I can’t argue with that!

subheading: FOR THE COCONUT CAKE:

3 cups (360 g) all-purpose flour

2 teaspoons (8 g) baking powder

1 teaspoon (6 g) salt

½ cup (125 g) canned coconut milk, mixed before measuring

½ cup (120 g) buttermilk, at room temperature

1 tablespoon (16 g) coconut emulsion or extract

1 ¾ cups (350 g) granulated sugar

1 cup (226 g) unsalted butter, at room temperature

4 ounces white chocolate, melted

3 eggs, at room temperature

2 egg whites, at room temperature

subheading: FOR THE COCONUT BUTTERCREAM:

½ cup (113 g) unsalted butter, slightly cold

4 ounces cream cheese

2 ½ cups (312.5 g) powdered sugar, measured then sifted

1 teaspoon (5.3 g) coconut emulsion

Pinch of salt

subheading: GARNISH:

1 cup (95 g) sweetened shredded coconut

1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi

1 cup toffee baking bits

Directions at cakebycourtney.com

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