The latest celebrity to receive Tom Cruise’s famous coconut cake

Did you know? Tom Cruise Does she have a lovely holiday tradition of spreading festive cheer by sending $130 worth of gourmet coconut cakes to celebrities every Christmas? Known for its rich, buttery flavor and delicious coconut cream, this delicious dessert has become a seasonal sensation in Hollywood.

As the holiday season approaches, one question is on the minds of Hollywood’s elite: Who will get Tom Cruise’s legendary holiday cake this year? The action star, known for his stunts and intense performances, has an equally extravagant Christmas tradition — serving up $130 coconut and white chocolate Bundt cakes to his famous friends.

So, who’s the latest to get Tom Cruise’s coveted cake?

Friday, December 13th. Glen Powell He confirmed that it’s still on Cruise’s exclusive holiday cake menu, sharing a photo of the popular dessert on his Instagram Stories.

“Cruise’s cake has arrived…” the actor wrote, adding a cake emoji.

This tradition goes back to a chance meeting involving Diane Keaton and Katie Holmes and a visit to Duane’s Bakery. This white chocolate and coconut Bundt cake has since gained legendary status, becoming the Hollywood equivalent of a golden ticket.

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

The long-awaited cake arrived in its signature packaging, complete with a gold bow and sparkling reindeer decoration. The poster was addressed to Powell and said: “Warmest wishes to you this holiday season.” It is signed “Tom Cruise”.

Powell developed a close friendship with Cruise while working together on the 2022 blockbuster film “Top Gun: Maverick,” in which Powell played Lieutenant Jake “Executioner” Siresin alongside Cruise’s iconic character, Navy SEAL Pete “Maverick” Mitchell.

“What we were talking about is, how can Hangman serve the story and give the original Top Gun flavor it needs?” Powell recalled telling Cruz. “I told Tom my piece about what I do and what I do well, and he listened. Tom is a listener. He listens to crew members, he listens to his collaborators, he hears people.”

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

• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon fine table salt
• 1/2 cup full-fat coconut milk
• 3/4 cup yogurt
• 2 teaspoons pure coconut extract
• 1 teaspoon pure vanilla extract
• 2 cups of sugar
• 170 grams of soft butter
• A quarter cup of vegetable oil or canola oil
• 1 cup white chocolate or chopped chips
• 3 eggs
• 2 egg whites

• 1/2 cup butter (1 stick) at room temperature
• 4 ounces cream cheese, softened
• A pinch of fine table salt
• 1 teaspoon lemon juice
• 1/4 cup coconut milk
• 2 1/2 cups confectioners’ sugar
• 1/2 teaspoon of coconut extract
• 1/4 teaspoon of pure vanilla extract

• 1 1/2 to 2 cups sweetened shredded coconut

Preheat the oven to 340 degrees F. Grease and lightly flour a 12-cup baking pan, then set it aside. In a bowl, whisk together the cake flour, baking powder and salt, and in a separate bowl, whisk together the yogurt, coconut milk, coconut extract, and vanilla extract. Using a stand mixer or electric mixer, beat 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, alternately adding the dry ingredients and coconut mixture in three batches, mixing until combined. Be careful not to over mix and add white chocolate.

Pour the mixture into the prepared bundt pan and bake on the middle rack for about 55 minutes, or until a toothpick inserted in the middle comes out clean. Leave the cake to cool completely in the pan on a wire rack before turning it out.

To make 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. Add lemon juice and salt and beat until the frosting is smooth and creamy.

Once the cake is completely cool, spread the frosting evenly over it and gently press the shredded coconut onto the frosting to cover the entire cake.