Comments on: Copycat Tom Cruise White Chocolate Coconut Bundt Cake

By: Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 22:40:02 +0000

In reply to Gaby Choate. Maybe 10 minutes shorter? Keep an eye on them!

By: Courtney Rich

Courtney Rich — Fri, 11 Apr 2025 12:44:50 +0000

In reply to Lizzy. So happy you love it!

By: ERIC WHARTON

ERIC WHARTON — Fri, 11 Apr 2025 04:22:12 +0000

I’ve made this cake twice, once for a coworker and the other is about to be shipped to a friend in Washington. Both times the cake turned out great! I’m attempting to make this into individual bundt cakes. I will let you know how it turns out!

By: Eric D Wharton

Eric D Wharton — Fri, 11 Apr 2025 04:17:39 +0000

By: Lizzy

Lizzy — Tue, 08 Apr 2025 01:22:42 +0000

My all-time favorite cake now!! Have made it several times since you first posted the recipe and is always well loved! Couldn’t find plain toffee bits so made my own and have continued to each time. My son in law made me one for my birthday and baked it in two 8 inch rounds and made more or the frosting and toffee. Was sooo good! Thank you always and forever!!

By: jennee loflin

jennee loflin — Sun, 06 Apr 2025 21:05:54 +0000

I Iiked the recipe you shared. It inspired me to take the cake and use it for the base of a delicious coconut cake.

This is the spin I took, and how I modified it.
I cut down the coconut extract by 1 tsp. I beat the 2 egg whites to a soft peak and folded them into the batter at the end. I also added 3/4 cup of shredded sweet coconut to the batter before I panned them. I divided my batter into 3 separate 9″ rounds, with the sprinkled toffee bits only. I baked the layers for about 40 min, or until it was tender and done at 325F. When it came out of the oven, I used coconut cream and completely saturated the warm cake surface still in the pan, to let the coconut cream soak in. I spread a thin layer of homemade chocolate ganache to the top of each 9″ round. Then I made homemade whipped cream and put it over the genache, and sprinkled more bits of toasted coconut between each layer, and on the final layer. I left the side of the layered cake exposed.
Thank you for the work you put into improving the original. It was only after your improvements that gave me the foundation I needed to turn it into a layered coconut cake.

By: Gaby Choate

Gaby Choate — Sat, 05 Apr 2025 21:00:43 +0000

I loved this recipe. If I wanted to bake the cakes in two loaf pans as opposed to a Bundt pan, how do the cooking times vary?

By: Courtney Rich

Courtney Rich — Fri, 04 Apr 2025 01:42:56 +0000

In reply to Amy Mele. Sure! Baking time will be different, but the recipe can stay the same.

By: Courtney Rich

Courtney Rich — Fri, 04 Apr 2025 01:41:02 +0000

In reply to Carla. Sure!

By: Courtney Rich

Courtney Rich — Fri, 04 Apr 2025 01:40:07 +0000

In reply to Ayesha Hassan. So glad you enjoyed it!

By: Ayesha Hassan

Ayesha Hassan — Wed, 02 Apr 2025 17:04:02 +0000

This recipe was so well written that my husband made it and it was such a success that our diabetic relatives enjoyed it like everything was right in the world! Omg I can’t get enough of this cake. Moist, dense, thr frosting/glaze so coconutty and rich and the toasted coconut and toffee crumble below was just the star. Thank you for perfecting this recipe and sharing!.

By: Carla

Carla — Tue, 01 Apr 2025 11:29:48 +0000

Hi! Would it be okay to bake in a regular pan, and assemble as a rectangular cake? Thank you!

By: Amy Mele

Amy Mele — Sat, 29 Mar 2025 15:09:40 +0000

I can’t wait to try this recipe. Can I make this recipe in a different pan?

By: June

June — Fri, 28 Mar 2025 15:21:05 +0000

Delicious! A fabulous recipe. Love how the toffee, toasted coconut layer adds a depth of flavor and texture. Added 2 ounces of melted white chocolate and half a tsp. of vanilla to the frosting, – richer, creamier. And because we love coconut flavor so much I’ve almost doubled the coconut emulsion throughout. I’ve also tried halving the recipe and using a 6 cup bundt pan which great results. Thanks so much – excited to try some of your other recipes!

By: Courtney Rich

Courtney Rich — Sun, 23 Mar 2025 15:43:05 +0000

In reply to Gail Scudieri. Sure

By: Gail Scudieri

Gail Scudieri — Fri, 21 Mar 2025 13:45:30 +0000

I’d rather add the white chocolate bits unmelted. Is that Ok?

By: Courtney Rich

Courtney Rich — Tue, 18 Mar 2025 12:38:29 +0000

In reply to Brynn. So happy you loved it! Did you use a 12 cup bundt pan. I find that's the perfect size for bundt cake recipes and gives a little extra room.

By: Courtney Rich

Courtney Rich — Tue, 18 Mar 2025 12:37:52 +0000

In reply to Leslie McDougall. So happy you loved it! Yes pushing them into the batter helps.

By: Leslie McDougall

Leslie McDougall — Tue, 18 Mar 2025 04:54:58 +0000

I was so pleased to find this recipe. I heard heard various celebrities talk about getting it for Christmas. It is delicious. I also couldn’t find toffee bits, so used butterscotch chipits. I then discovered a recipe for making your own toffee bits. When I make it again, that is what I will do. Mine worked out well except the coconut and butterscotch chipits didn’t attach to the cake. I assume that I should have pushed them into the batter. Correct?

By: Brynn

Brynn — Tue, 18 Mar 2025 04:39:23 +0000

Thank you so much for this recipe! It turned out so good! Made it for my dad’s birthday since he’s a big coconut fan. We couldn’t stop eating it and even self proclaimed non-fans of coconut said they loved it! The toffee coconut crust was delicious and made the cake really special. Reminded us a Samoa Girl Scout cookie! Thank you!

My only comments are that it made too much batter for my bundt pan (which I think is standard size…mine overflowed a bit so next time I will leave more room and bake the extra batter as a couple cupcakes or something). I also added a touch of vanilla to the frosting to balance it all out and it was great. Such a good frosting recipe! Thank you for developing and sharing this recipe!

By: Courtney Rich

Courtney Rich — Tue, 18 Mar 2025 01:40:50 +0000

In reply to Lauren Karl. Thank you!!!

By: Lauren Karl

Lauren Karl — Mon, 17 Mar 2025 16:14:37 +0000

This cake is amazing !!! The crumb is soft and light. The flavor – beautiful. Turned out perfect , must follow the directions carefully, no substitutions .

By: Courtney Rich

Courtney Rich — Fri, 14 Mar 2025 23:26:01 +0000

In reply to Kimberlita. Thank you so much!!

By: Kimberlita

Kimberlita — Fri, 14 Mar 2025 10:05:13 +0000

This cake was a massive hit at work. Not a slice left. Everyone loved the texture and amazing taste. Only had great feedback. I couldn’t find coconut emulsion or extract (I live in country Australia) so I went to the Asian grocery store and got coconut cream powder which was wonderful. Such an easy and delicious cake to make. Thank you for sharing this Courtney