Tom Cruise is famous for sending out hundreds of coconut bundt cakes each year (Cake image via Goldberry.com)
Move over, expensive Hollywood blockbusters – there’s a new big-budget production in town, and it comes with cream cheese frosting. As the holiday spirit gets into full swing, there’s only one thing on the mind’s of the Hollywood elite, and that’s Tom Cruise’s famous holiday cake tradition. Tom Cruise, the actor known for death-defying stunts and intense performances, has a Christmas tradition that’s equally dramatic: sending out $130 (approx INR 11,000 )white chocolate coconut Bundt cakes to his celebrity mates.
Born from a chance encounter involving Diane Keaton, Katie Holmes, and a fateful bakery visit, the Doan’s Bakery white chocolate coconut Bundt cake has become the Hollywood equivalent of a golden ticket. Each December, hundreds of celebrities eagerly await their slice of Cruise-mas cheer, complete with toasted coconut flakes and excitedly anticipate their inclusion in this unique cake club.
Over the years Cruise has bought hundreds of these cakes, reportedly even sending around 300 to the cast and crew of Mission Impossible while he was filming during the holidays one year. He even ships the cakes via his private jet to friends living outside the USA.
The cake isn’t just a dessert; it’s a status symbol. Celebrities like Kirsten Dunst, Anjela Basset and Henry Cavill have publicly praised this confectionery gift. Actor Glen Powell excitedly admitted to hosting a cake party when he received his so he could share the delicacy with his friendly and family – good thing it’s large enough to serve 12-16 people! It’s so legendary that YouTubers are purchasing it just to get a taste of Tom’s impeccable taste – quite literally.
At nearly £130 per cake, you might wonder what make this cake such a hot commodity. It’s described as a “ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes”. According to Doan’s Bakery, it’s a “pillowy” creation that can “derail the strictest Hollywood diets”.
Established in 1983, this family-owned and operated Bakery in Woodland Hills, California has started out as a private catering business baking memorable desserts for restaurants, coffee houses, caterers and private events. But just over 25 years ago Karen Doan, her son Eric and his wife Carrie opened Doan’s Bakery to the public and since it became Tom Cruise’s signature destination, they’ve enjoyed a new level of fame.
So this holiday season, while most of us are exchanging generic gift cards, remember that in Tom Cruise’s world, nothing says “Merry Christmas” quite like a white chocolate coconut Bundt cake that comes with an extravagant price tag and an even more extravagant legacy.
(L) The famous cake (Image via Goldberry.com) (R) A picture of the cake posted by actress Rosie O’Donnell
While you may not be on his gifting list (yet), you can always recreate the magic with this recipe at home:
Coconut White Chocolate Cake Recipe
Ingredients
For the Cake:
3 cups cake flour 2 tsp baking powder1 tsp fine table salt1/2 cup full-fat coconut milk 3/4 cup buttermilk2 tsp pure coconut extract1 tsp pure vanilla extract2 cups sugar170 gms butter, softened1/4 cup vegetable or canola oil1 cup chopped white chocolate or chips3 eggs2 egg whitesFor the Frosting:120 gms butter, room temperature 120 gms cream cheese, softened Dash of fine table salt1 tsp lemon juice1/4 cup coconut milk2 1/2 cups confectioners’ sugar1/2 tsp coconut extract1/4 tsp pure vanilla extractFor Garnish:1.5 to 2 cups sweetened shredded coconut
Method
Preheat the oven to 170°C . Grease and lightly flour a 12-cup Bundt pan and set it aside.In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.In a separate bowl, mix the buttermilk, coconut milk, coconut extract, and vanilla extract. Set aside.Using a stand mixer or electric hand beaters, cream the butter, sugar, and oil on medium speed for about 3 minutes until light and fluffy.Gradually add the eggs and egg whites, one at a time, beating well after each addition. Scrape the sides of the bowl and beat for another 2 minutes on high speed.On low speed, alternate adding the dry mixture and the coconut mixture in three batches. Mix until just combined. Do not overmix. Fold in the white chocolate.Pour the batter into the prepared Bundt pan. Bake on the middle rack for about 55 minutes, or until a toothpick inserted into the centre comes out clean. Cool completely in the pan on a wire rack before flipping it out.In a bowl, beat the butter, cream cheese, coconut extract, and vanilla extract with a mixer until smooth and fluffy.Gradually add confectioners’ sugar, alternating with coconut milk. Begin with 1/4 cup and add more if needed to achieve a light, fluffy consistency. Add the lemon juice and salt. Beat until the frosting is smooth and creamy.Once the cake has cooled completely, spread the frosting evenly over it.Gently press the shredded coconut onto the frosting to coat the entire cake.