The Latest Celeb To Recieve Tom Cruise's Famous Coconut Cake

Did you know Tom Cruise has a sweet holiday tradition of spreading festive cheer by sending celebrities luxurious $130 coconut cakes every Christmas? Famous for its rich, buttery flavor and decadent coconut frosting, this indulgent treat has become a seasonal sensation in Hollywood.

As the holiday season approaches, one question buzzes through the minds of Hollywood’s elite: Who will be receiving Tom Cruise’s legendary holiday cake this year? The action superstar, known for his high-octane stunts and intense performances, has an equally extravagant Christmas tradition—gifting $130 white chocolate coconut Bundt cakes to his famous friends.

So, who is the latest recipient of the coveted Tom Cruise cake?

On Friday, December 13, Glen Powell confirmed he’s still on Cruise’s exclusive holiday cake list, sharing a photo of the famous treat on his Instagram Stories.

“The Cruise cake has arrived...” the actor wrote, adding a cake emoji.

This tradition traces back to a chance encounter involving Diane Keaton and Katie Holmes and a visit to Doan’s Bakery. The bakery’s white chocolate coconut Bundt cake has since earned legendary status, becoming the Hollywood equivalent of a golden ticket.

Every December, dozens of celebrities eagerly await their slice of Cruise-inspired cheer, complete with toasted coconut flakes, as they hope to secure their spot in this exclusive cake club.

The highly anticipated cake arrived in its signature packaging, with a gold bow and a sparkling reindeer ornament. The label was addressed to Powell and said, “Warmest wishes to you this holiday season.” It was signed “Tom Cruise.”

Powell developed a close friendship with Cruise while working together on the 2022 blockbuster “Top Gun: Maverick,” where Powell played Lt. Jake “Hangman” Seresin alongside Cruise’s iconic character, Navy officer Pete “Maverick” Mitchell.

“What we were talking about is, how can Hangman service the story and give the flavor of the original ‘Top Gun’ that you need?” Powell remembered saying to Cruise. “I said my piece to Tom about what I do and what I do well, and he listened. Tom’s a listener. He listens to the crew members, he listens to his collaborators, and he hears people.”

Now, you can bring a touch of star-studded sweetness to your own celebrations with an easy-to-follow recipe inspired by the iconic dessert.

For the Cake:

• 3 cups cake flour
• 2 tsp baking powder
• 1 tsp fine table salt
• 1/2 cup full-fat coconut milk
• 3/4 cup buttermilk
• 2 tsp pure coconut extract
• 1 tsp pure vanilla extract
• 2 cups sugar
• 170 gms butter, softened
• 1/4 cup vegetable or canola oil
• 1 cup chopped white chocolate or chips
• 3 eggs
• 2 egg whites

For the Frosting:

• 1/2 cup butter (1 stick), room temperature
• 4 oz cream cheese, softened
• Dash of fine table salt
• 1 tsp lemon juice
• 1/4 cup coconut milk
• 2 1/2 cups confectioners’ sugar
• 1/2 tsp coconut extract
• 1/4 tsp pure vanilla extract

For Garnish:

• 1 1/2 to 2 cups sweetened shredded coconut

Preheat the oven to 340°F, then grease and lightly flour a 12-cup Bundt pan, setting it aside. In a bowl, whisk together the cake flour, baking powder, and salt, and in a separate bowl, combine the buttermilk, coconut milk, coconut extract, and vanilla extract. Using a stand mixer or electric 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 down the sides of the bowl and beat for another 2 minutes on high speed. On low speed, alternate adding the dry ingredients and the coconut mixture in three batches, mixing until just combined. Be careful not to overmix, and fold in the white chocolate.

Pour the batter into the prepared Bundt pan and bake on the middle rack for about 55 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before flipping it out.

For the frosting, beat the butter, cream cheese, coconut extract, and vanilla extract in a bowl until smooth and fluffy. Gradually add the confectioners’ sugar, alternating with the coconut milk, starting with 1/4 cup and adding more as needed for a light, fluffy consistency. Mix in the lemon juice and salt, and beat until the frosting is smooth and creamy.

Once the cake has cooled completely, spread the frosting evenly over it and gently press the shredded coconut onto the frosting to coat the entire cake.