Tom Cruise Coconut Bundt Cake (Copycat Doan's Bakery Recipe)

Steps

1. First, make the coconut bundt cake. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
2. Mix the dry ingredients, then the wet ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, whisk together the sour cream and the coconut and vanilla extracts.
3. Cream the sugar and butter, then add the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
4. Add the dry and wet ingredients, then the white chocolate. With the mixer still on low, add the the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Add the white chocolate and distributed evenly throughout the batter, about 1 minute. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
5. Prep and fill the bundt pan. Generously spray a 12-cup capacity bundt pan with nonstick baking spray. Immediately pour the batter into the prepared bundt pan. Set the filled bundt pan on the sheet pan.
6. Bake the bundt cake. Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
7. Cool the bundt cake. After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan. Cool completely before frosting.
8. Toast the shredded coconut. Spread the shredded coconut in a large nonstick frying pan over low heat. Cook for 1 to 2 minutes, using a spatula to toss the flakes occasionally, until fragrant but still pale. Remove from heat and scrape the coconut flakes onto a plate to stop them from cooking further.
9. Make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and extracts. Beat on medium-high for 5 minutes, until very soft and creamy.Scrape down the bottom and sides of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners' sugar and salt and beat until just combined.Scrape down the bottom and sides of the bowl with the rubber spatula once more. Then, beat on medium-high for 5 minutes, until completely smooth.
10. Frost and decorate the bundt cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with the shredded coconut, pressing the coconut gently into the frosting to adhere.
11. Serve and store. Serve at room temperature. The assembled bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.