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Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake for Easter

by Jessie Daye

First published: April 11, 2025 | Updated: June 22, 2026
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This moist coconut bundt cake is made with chunks of sweet white chocolate, frosted with a rich cream cheese frosting, and topped with toasted coconut flakes. The real $130 Doan’s Bakery cake was made famous by Tom Cruise. This took quite a bit of time to recreate. We tried several recipes and landed on this list winner below with some optional variations.

Sweet, delicate, rich, and very delicious.

Scroll down for the recipe

Below is the version I made during Christmas.

The original cake at Doan’s Bakery below.

Copycat Doan’s Bakery White Chocolate Coconut Bundt Cake for Easter

Author: Jessie Daye
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Ingredients

  • 2 ½ cups (360 g) all-purpose flour
  • 1 (3.4-oz) package instant coconut cream pudding (onlyuse dry mix) *I think the original cake needed a bit more coconut flavor but you could omit this or use vanilla pudding mix as well.
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups granulated sugar
  • 1 cup unsalted butter room temp.
  • 5 eggs room temp.
  • ½ cup sour creamroom temp. *(You can also sub buttermilk)
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut extract
  • ½ cup mixed cream of coconut (you can also use coconut cream which is less sweet)
  • 4 ounces quality white chocolate chopped

Method

  1. Preheat your oven to 325 degrees F.
  2. Sift together flour, dry pudding mix, baking soda, and salt in a medium bowl and set aside.
  3. In a large bowl, using a hand mixer cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time until fully incorporated.
  4. Add sour cream, cream of coconut, vanilla extract, and coconut extract. Mix again until combined.
  5. Slowly add in your sifted dry ingredients in small batches, scraping down the bowl in between. Once combined, fold in white chocolate. Your batter will be thick.
  6. Generously spray and flour a 15 cup bundt pan and pour your mixture into the prepared pan. Loosely cover with foil (no need to wrap) and bake on the middle rack for 1 hour (plus or minus 10 minutes) at 325 degrees F. You can leave the loose foil on the entire time so it doesn’t brown. Check the cake with a toothpick to make sure it is cooked through with only small bread crumbs on the toothpick. Remove and let cool for 10 minutes before removing from pan.
  7. In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract with a hand mixer until light and fluffy. Frost cooled cake and gently press coconut all over the cake. I added some shaved white chocolate on top as well.

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1 comment

  • Hannah from Virginia
    6 months ago Reply

    This was incredible last year. Making jt again this year!

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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