Did you know Tom Cruise has a sweet holiday tradition of spreading holiday cheer by sending celebrities luxurious $130 coconut cakes every Christmas? Famous for its rich, buttery flavor and decadent coconut frosting, this indulgent treat has become a seasonal sensation in Hollywood.

As the holiday season approaches, a question crosses the minds of Hollywood’s elite: who will receive Tom Cruise’s legendary Christmas cake this year? The action superstar, known for her high-octane stunts and intense performances, has an equally extravagant Christmas tradition: giving $130 white chocolate coconut bundt cakes to her friends famous.

So who is the latest recipient of the coveted Tom Cruise cake?

Friday December 13 Glen Powell confirmed that it was still on Cruise’s exclusive Christmas cake list, sharing a photo of the famous treat on his Instagram Stories.

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

This tradition dates back to a chance meeting between Diane Keaton and Katie Holmes and a visit to Doan’s Bakery. The bakery’s 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 their slice of Cruise-inspired joy, complete with toasted coconut flakes, in hopes of securing their place in this exclusive cake club.

The highly anticipated cake arrived in its signature packaging, complete with a gold bow and sparkling reindeer ornament. The label was addressed to Powell and read: “Best wishes this holiday season.” » It was signed “Tom Cruise”.

Powell developed a close friendship with Cruise while working together on the 2022 blockbuster “Top Gun: Maverick,” in which Powell played Lt. Jake “Hangman” Seresin alongside Cruise’s iconic character, Navy officer Pete “Maverick” Mitchell.

“What we were talking about is how can Hangman serve the story and give the flavor of the original ‘Top Gun’ that you need?” Powell remembers telling Cruise. “I told Tom my story about what I do and what I do well, and he listened. Tom is a listener. He listens to the crew members, he listens to his colleagues and he hears the people.

Now you can bring a touch of starry goodness to your own celebrations with an easy-to-follow recipe inspired by the iconic dessert.

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

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

• 1 1/2 to 2 cups sweetened shredded coconut

Preheat the oven to 340°F, then grease and lightly flour a 12-cup Bundt pan, setting it aside. In a bowl, combine the cake flour, baking powder, and salt, and in another bowl, combine the buttermilk, coconut milk, coconut extract, and vanilla extract. Using a stand mixer or electric mixers, cream the butter, sugar and oil on medium speed for about 3 minutes until the mixture is 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 add the dry ingredients and coconut mixture in three additions, mixing until well combined. Be careful not to overmix and add the white chocolate.

Pour the batter into the prepared Bundt pan and bake on the middle rack for about 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a rack before inverting.

For the frosting, beat the butter, cream cheese, coconut extract, and vanilla extract in a bowl until smooth and fluffy. Gradually add the icing sugar, alternating with the coconut milk, starting with 1/4 cup and adding more as needed to achieve a light and fluffy consistency. Stir in the lemon juice and salt and beat until the frosting is smooth and creamy.

Once the cake has completely cooled, spread the frosting evenly over it and gently press the shredded coconut over the frosting to coat the entire cake.