Doan's White Chocolate Coconut Cake Is A Favorite of Tom Cruise

All photos courtesy of Spectrum 1 News

Doan's Bakery in Westland Hills, Los Angeles, CA, has been family-operated since 1983. Its White Chocolate Coconut Cake became famous after actor Tom Cruise began sending it to his celebrity friends each year for Christmas. It's a $50 cake that costs $130 to ship overnight via Goldbelly nationwide. Mentions on Jimmy Kimmel's and Jimmy Fellon's late-night shows put the cake and bakery on the map. Bakery co-owner, Karen Doan [who partners with her son, Eric and his wife, Carrie] says the secret to the cake's success is to add more, not less of the finest ingredients. This means more coconut and white chocolate. Below is a copycat recipe with the hands of creator Karen Doan in the images making the original cake:

White Chocolate Coconut Cake

Ingredients for the cake batter

1 cup softened butter

1 1/2 cup granulated sugar

4 large eggs

1/2 cup canned coconut milk

½ cup buttermilk

1 tablespoon coconut extract

5 ounces white chocolate, melted

3 cups all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt

Directions for the batter:

1) Beat together the butter and sugar.

2) Next mix in the eggs one at a time.

3) Mix in the coconut milk, buttermilk, coconut extract, and melted white chocolate.

4) In a separate mixing bowl combine the dry ingredients: flour, baking soda, and salt.

5) Fold in the dry ingredients, 1/4 at a time, into the wet ingredients. Mix just until incorporated. 

6) Pour into a large buttered bundt pan [or 2 buttered 9" cake pans if you wish].

7) Bake in a preheated 350 degrees F oven for 45 - 55 minutes or until the center of the cake produces a crumb when tested with a toothpick.

8) Cool for about 15 minutes before removing from the pan(s) while still warm. If you make the bundt cake, you'll flip it over. The bottom becomes the top.

Ingredients for the Frosting:

1/2 cup butter, softened
4 ounces cream cheese, softened
3 cups of powdered sugar, more if needed
1 tablespoon coconut extract

14 ounces of flaked coconut (toasted if you wish to toast it) for the top and sides of the cake.

Directions for the Frosting:

1) Beat the butter, cream cheese, and powdered sugar together until fluffy. Add the coconut extract and incorporate.

2) Spread it on the cake. Professional bakers put the cake in the refrigerator, then frost it a 2nd time.

3) Finish with the shredded coconut -- padding it on the sides and top of the cake.

Will you make a bundt or 2-layer cake?🎂

You may also enjoy:

Carla Hall's Caramel Cake

A Pretty Rainbow Almond Cake
Easy Homemade Strawberry Cake

Raspberry Cake With A Raspberry Filling

Chef Geoffrey Zakarian's Half Sour Pickles And BBQ Sauce

      

These two recipes from Chef Geoffrey Zakarian are definitely keepers. Pickling cucumbers is too darn easy not to try it. I suggest following the instructions exactly the 1st time out. You can blanch the cucumbers thereafter if you like pickles less raw.

Directions:  

Toss all the ingredients in a canning jar, screw on its lid and store in the refrigerator for at least 5 days before eating.

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I love a scrumptious barbecue sauce. I have 2 recipes for you. For mine click here. The one below is extra special!

The BBQ Sauce for Burgers

The Barbecue Sauce Ingredients

Directions:

Toss all the ingredients (except for the bacon) into a stockpot and simmer on a stovetop for 40 minutes. You can save the bacon to top the burgers. Chef Geoffrey tosses them into his BBQ sauce at the end of the cooking time, but I prefer my sauce to be healthier with fewer calories. {I don't put bacon on burgers either. For me, it's too much of a good thing. I eat crispy bacon with eggs for a weekend breakfast. Moderation is ideal.}

Thank you, Chef Geoffrey Zakarian, for sharing your restaurant recipes!

You may also enjoy:

Let The Barbecues Begin

Barbecue Franks And Beans

Homemade Chicken Fingers

Celebrate The 4th of July With The Everly Brothers