What Is the Famous Coconut Cake Tom Cruise Made?

The coconut cake often associated with Tom Cruise is a white chocolate coconut Bundt cake from Doan’s Bakery in California. While it’s not a chocolate cake, it became famous because he reportedly sends it as a holiday gift to friends and colleagues. Unlike that version, a mounds cake with coconut filling focuses on rich chocolate layers paired with a sweet coconut center inspired by the Mounds candy bar.

Does a Mounds Bar Have Coconut in It?

Yes, a classic Mounds bar is made with sweetened coconut filling covered in dark chocolate. That exact flavor combination is what inspired desserts like mounds bar cake and other chocolate coconut recipes. A homemade Mounds cake recreates the same coconut-forward filling but layers it between moist chocolate cake instead of coating it in chocolate.

What Is the Most Delicious Cake in the World?

The answer depends on personal taste, but cakes that combine contrasting flavors and textures are often considered the most satisfying. Desserts like chocolate cake with creamy coconut center rank high because they balance richness, sweetness, and texture in every bite. That balance is one reason chocolate coconut cakes remain so popular worldwide.

What Is the 1-2-3-4 Cake Rule?

The 1-2-3-4 cake rule is a classic baking formula that uses: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. This traditional structure creates a reliable, tender cake base. While many modern recipes adapt these ratios, the rule is still helpful when making cakes like a moist chocolate cake with coconut, where structure and softness are equally important.

Mounds Cake With Coconut Filling – Easy Chocolate Coconut Cake

Description

This Mounds cake with coconut filling features moist chocolate cake layers and a rich, creamy coconut center inspired by the classic Mounds candy bar. An easy, homemade dessert perfect for holidays, birthdays, or any special occasion.

Ingredients

Scale

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk or buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup warm water or brewed coffee
3 cups sweetened shredded coconut
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (optional)
½ cup heavy cream (optional)

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Mix until smooth.
Slowly stir in warm water or coffee until fully combined.
Divide batter evenly between prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, mix shredded coconut, sweetened condensed milk, melted butter, and vanilla until thick and creamy.
Place one cake layer on a serving plate and spread coconut filling evenly over the top, leaving a small border.
Place the second cake layer on top.
(Optional) Heat cream until hot, pour over chocolate chips, stir until smooth, and spread over the cake.
Chill for 20–30 minutes before slicing for best results.

Notes

Chill the cake before slicing for cleaner layers. Cake tastes even better the next day as flavors develop. Store refrigerated due to the coconut filling.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 34 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 14 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 55 mg

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