Hi Emmy! Thank you for sharing this bc I was dying to know more about this cake! I’m looking forward to making this cake! Also, is your oven or convection oven something you use in place of a traditional oven? I’m looking at downsizing & looking for alternatives to baking. Thank you in advance for your advice.
Hi Emmy! Cake release tip... un-mold while the cake is hot. I'm a baker and I let my cakes sit for no longer than 2 min. Knock the side of the pan (with a covered hand) a bit to loosen and flip onto cooling rack "with conviction" as you said, lol! Out of hundreds of cakes, only had a few break. Hope you see this and it helps! - Candace from Cali
Karen Doan, who created the famous cake, passed away early May 2023 from cancer. The bakery is closed from May 19th - June 5th 2023. Thank you Karen for blessing so many with your delicious sweets and your famous cake. Now you can share your heavenly treats with the angels. 🙏
My grandmother used to make a white cream coconut cake that was stupid good. It wasn't white chocolate, but she made a marshmallow cream frosting mixed with coconut she shredded herself so it was fresh, not dried out from a bag like typical shredded coconut cakes. That was the cake she made for everyone's birthday and for holidays.
My mom used to make marshmallow cream frosting. She probably got it from her Betty Crocker cookbook then and she still has it. I just might inherent her Betty Crocker cookbook that's older than Lol..I'm going to ask her to make it when I visit her! 😊
Emmy, PLEASE PLEASE PLEASE order a FAMOUS New Orleans cake that is called a Doberge cake!! (pronounced Dough-bearj and in a certain NOLA accent Dough-bash) It has many, many layers; in between each layer is a thin layer of super rich pudding. The outside of the cake has very thin buttercream, then a luscious poured icing. The cakes are kept chilled and served slightly chilled. They are the most popular grown-up birthday cake in the area. The original is from Gambino's Bakery. It was created in 1920 by a woman named Beulah Ledner and bought from her by Gambino's Bakery in the 1940s. The cakes are SO DELICIOUS no one can decide which falvor to get. That's why they serve HALF AND HALF whole cakes!!! Lemon and chocolate are amazing!! One half of each cake cut, put together and trimmed with icing to make it look whole. You HAVE TO try it. I love the half and half cakes but also LOVE the caramel cake just as much. It really is so hard to choose the best one. They have a website that ships (Gambino's bakery) but I'd get the number and phone it in. NOLA still has a toe in the 20th century when it comes to dot coms, so just to be sure -- call in, too! :)
@@sucktheheadsnola king cakes are amazing but they vary GREATLY depending upon where you buy them. There are many different styles and types available. It's also pretty much a mortal sin to eat a king cake before January 6th and after Mardi Gras!!! hahahahaa New Orleanians have a certain way of life. Some grocery store bakeries are even better than fancy bakeries. If you ever want any suggestions please LMK. Not all bakeries make king cakes year round.
@@sucktheheadsnola ohhhhh I read that wrong! I thought you said YOU wanted to try a doberge or a king cake. Sorry if I over-explained. I don't want to sound patronizing!!!
I know right. I was pretty interested like what kind of cake can he possibly care about so much and be so hyped, to spread the word he literally sends hundreds of them out to people across the world Hard left into finding out he’s never even tried it?!
@@Jay22222I think he’s a health nut. So that might explain it. I myself is not a dessert and sweets person. But I would like to make it for others who would enjoy it.
@@JinHee20 I'm sure he is, but hard to grasp he'd never even have a forkful to try. I can't imagine depriving myself like that, no matter the money. One mouthful of cake never hurt anyone.
Emmy, I am convinced that if Tom Cruise ever had the good fortune to make your acquaintance, that you would be the recipient of one of those cakes, too! After all, who would not absolutely love you and want to be your BFF?! 😘
I reviewed the original All Recipes recipe for this cake and it calls for egg whites which may have been the reason Emmys cake was heavier or gummy. Frequently egg whites are whipped and then folded into the cake batter, allowing for a Lighter cake.
@@mariacastro2682 Lol when you have big name celebrities buying your cakes, you can set that price point at whatever you want and people will still buy it, but I could never 😂. They saw the chance and took it ig.
My guess (could be completely wrong) for why the original cake tastes sweeter is that there's melted white chocolate mixed into the batter. That could explain why there's more white chocolate flavor in each bite too, despite the ribbon.
As soon as she pulled hers out it looked SO MUCH better it was almost laughable. I'm assuming since the original was packed with dry ice to keep in cold that it was shipped to her, so maybe it got a bit rushed up in transit. But hers looked phenomenal in comparison
I made the Tom Cruise cake a few months ago. I chopped up a bar of white chocolate. I noticed that the chunks of white chocolate seemed to turn a golden brown after baking. I guess it caramelized? It didn't affect the flavor. I used my own cream cheese frosting which I felt was better than the frosting recipe that was given for the cake. I used coconut flakes and I toasted them because toasted coconut is so much more delicious than plain shredded coconut (IMHO). I highly recommend toasting the coconut here. Overall it was a delicious cake.
Toasted cocoanut! Yes! Maybe I'll try it with some chopped macadamia nuts throughout and pressed into the icing along with the toasted cocoanut flakes, minus almond extract. ✌
I love making a juicy pineapple cake w/toasted coconut brown butter frosting topped with white chocolate shavings and more toasted coconut. It never lasts long. ❤
My family lives within driving distance from Doan’s bakery and we love everything they sell, especially the “Tom Cruise” cake, we’ve bought it for ourselves and given it as a gift to my wife’s parents( who loved it mostly because it was a gift from us, as TC would do). First of all great review! I share your sentiments about the cakes. My only (slight) push back is that in my opinion its NOT a “Coconut cake” as much as it’s a (bunt) cake topped with Coconut sprinkles
To avoid any problems with cake sticking to the pan (specially that kind of pan) I coat it with butter, it must be cold, you take a piece you make sure to rub the inner surface of the pan so it's well coated (don't use a piece of paper or anything else), after that, take some semolina (like a tablespoon) and let it stick to the butter, it works much better than flour or sugar.
When I make cake, I butter the pan and use either breadcrumbs or shredded coconut (the tiny, kinda sprinkles sized type shredded coconut) and the cake never sticks! I can imagine that the butter and coconut method would work really well for this cake. When baking the cake, the coconut kinda caramelizes a bit and it is a great flavor addition along with being there to prevent cake from sticking to the pan
It is very very easy to over mix when using an electric mixer. Switch to a spatula when adding the flour and stop as soon as the flour disappears. If you have mix-ins, add them while you can still see a little flour. I have baked for years and these tips seem simple but they make such a difference!
I have an old family recipe from north west Tennessee for chess pie filling. 1c sugar, 1st butter, 3 eggs slightly beaten, 1 1/2 tsp white vinegar, 1 tsp vanilla. Combine butter and sugar in saucepan, med heat, till smooth. Remove from heat add eggs- mix good, add vinegar and vanilla. Beat to blend. Bake at 400 for 12 minutes and then reduce oven to 350 and bake for 15 minutes. This is a very thin pie.
I have baked plenty of bundt cakes, and honestly, the secret is using a lot of room temp butter to coat the inside of your mold. You'll definitely need a brush to push butter into all the corners and crevasses, but that should be enough to get it out. Also, don't cool the cake for too long because it will stick to the mold. I also wouldn't use sugar for this. Flour would have been fine, and you could have brushed the cake with simple syrup to get the flour off once it was out of the mold.
@@skeetsmcgrew3282 Do you know that is exactly what Emmy said about the cake. Tom Cruise, himself, said he has never tasted the cake but he has heard that it's very good.
Emmy's cake was seriously underbaked, which is why I stopped using the toothpick method. I use a knife and this proves to be more reliable. Thanks, Emmy, for this wonderful cake tasting review and recipe. Almond and nutmeg are nice recommendations to help add depth to these simple cakes, but with both, you shouldn't go overboard as they are only supporting players and should elevate and not distract from the coconut flavor. I have watched a bunch of reviews for the "Tom Cruise" coconut cake and by far Emmy has given the most descriptive and most insightfull review. So appreciate it!!!
If you want cake tonight, stick to your Bundt pan, make sure you grease the pan but as you take your cake out of the oven, put it directly in the in the freezer and let the cake freeze overnight. I used to work in a bakery and that is how we used to always cook our cakes. We will bake them in the oven and then automatically put them in the freezer overnight so that they would come out clean when we pulled them off of the Bundt pans for the cake pans and we did a lot of cakes that were custom sizes. 😊
Nothing Bundt cakes are very good! My daughter and I usually get one at least twice a month. Yummy! I love mostbof them but white chocolate and raspberry is fabulous!
Butter heavily a Bundt pan, softy dust with flour- works like a charm - if there’s a stick concern- fill your sink with ice water and put the pan in it after baking after it’s sat for about 20 minutes and it’s still hot.
@@CallieMasters5000 It's interesting that we make actor's private lives our business, but ignore the private lives of people we actually engage with, such as our doctor, dentist, trash collector, hair dresser, etc.
Tom Cruise I can do without because, Scientology ugh. But love Emmy and Emmy making this so much fun! Not a big coconut fan (except in German Chocolate Cake) but I’m intrigued with this cake.
For the bundt pan, to prevent sticking, I just use the baking pam with flour in it. Then I rub it in all the nooks with a paper towel. And then I add a second coat, that I don’t rub in, before pouring in the batter.
Electric hand mixers are convenient but I tend to mix cake batters by hand to avoid over mixing which results in too much gluten production / gummy, dense cake. Cake still looks yummy though and I will most certainly try out the recipe - thank you!
Her cake was incredibly dense. I personally believe that the impact of overmixing might be overblown. Not to say that it doesn't affect the texture but often times the amount of excess liquid contributes to the density of cakes
@@frankb5728 I've made this cake twice now. The first one turned out exactly like Emmy's, and the second one I made today, I adjusted the mixing to the bare minimum and it STILL deflated and went gummy. The recipe is faulty. Something like added Baking SODA is missing, maybe, or there is just too much wet ingredients. Sigh. Will keep experimenting...maybe with a different recipe. :-)
Hi, I bake a lot, with you baking pan you can distribute butter inside pan including "chimney". Then sprinkle some plain bread crumbs inside and distribute rolling pan around so crumbs stick to all walls inside. Full proofed method.
I really want to try making this, but I think instead of almond extract I might use lemon zest. White chocolate/lemon is one of my favorite flavor combinations and I think with the added coconut it would be fantastic.
_nods agreement_ = lemon zest (& juice) is my go-to - whether it's sweet or savory. (often add lemon to things like stir fries, always to chicken stuffing...) we used to have family Easter picnics - and my always (much requested) contribution was white chocolate & raspberry muffins with lemon zest. recipe I adapted from standard muffin mix - creates decent sized tray of muffins, plus another tray of small muffins. given genuine reaction & requests for - with two of my extended family chefs - think they come out ok. other favourite used to make all the time as a child/teen was 'aunt lucy's mistake'. (not my aunty - or even the person whose recipe it was - but _someone's_ aunt lucy had mixed up two cake recipes - one a coconut cake, the other a dense chocolate cake with yoghurt... (hmm interesting, just looked it up - her recipe (Alison Holst) does NOT have yoghurt - *i* must have amended it LOL)
FWIW: I NEVER have stickage. I use Baker’s Release, and I tip it over immediately when I pull it out of the oven. I read somewhere that when it cools, the sugars in the cake solidify and bond to the pan, getting out immediately when it’s still hot the sugars are still melty. YMMV if the crust burns, then it’s stuck.
I made this, with slight modifications. I added two teaspoons of key lime zest to the batter, then made the frosting with more zest and some key lime juice too. Coconut+Key Lime= cake of deliciousness. ❤
Coconut lime is my favourite flavour combo. Coconut lime basmati rice, coconut lime white chocolate scones, coconut lime Bundt cake, coconut cream pie with lime zest crust…oh man, I need to bake tmrw 😂
I love making (and eating) Coconut cake with cream cheese frosting! A month ago I made it and my husband and I devoured it! Maybe I’ll try your version sometime. 🎂
Your toothpick should never be wet or have crumbs at all when it comes out, especially in a bundt pan with a white chocolate chip batter. I knew when I saw how much your cake had fallen before the flip it wasn't done. You ended up with more of a pudding than a cake, but it all eats and tastes great. We use the shortening with flour trick to facilitate our cake release in the bundt pans. The sugar may work just as well if the cake was more done. The way they suggest, waiting 5 minutes flipping and waiting 5 more minutes, is just about the same as we do. The cake is usually released all by itself.
Yes ...just a smile to a stranger..its free and makes a difference im telling you Also Emmy im glad you shorted the blue clouds so that more people stays until the very end❤😊😻😻
I've made another version of this cake and it was very lovely. It used coconut cream pudding mix. Funny, I grew up right by Doans Bakery in Woodland Hills! 😅
Ah, that's kinda similar to a cake recipe we have here in Brazil! We call it "bolo toalha felpuda" (litteral translation would be fluffy towel cake, lol). Though I don't think we use cream cheese as frosting, but sweetened condensed milk and coconut flakes.
Toalha felpuda é uma delícia, mas bem diferente desse bolo aí. Esse bolo que ela fez é um pound cake, super pesado. Toalha felpuda é aquela coisa maravilhosa que parece uma nuvem se desmanchando na boca quando a gente come 🤤🤤🤤
@@sabrinaamorim1025 Vcs tão certas, é que eu to mais acostumada a comer bolo do que fazê-lo kkkkk O povo da gringa gosta muito de usar especiarias na massa também.
Emma, Please don’t use liquid shortening in the bunt pan! Just use sunflower oil (not excessive though!) and then use the granulated sugar. Trust me…. I ve been baking cakes for more than 25 years that way and it always comes out lovely and perfectly clean! Also let the cake cool for 20 minutes before flipping it over and let it out in fresh air to create this “biscuity” affect. Btw, love your videos. Happy new year, Greetings from Greece❤ Vasiliki Smokoviti
Your cake looks great. I am a frequent baker of Bundt style cakes, many pans are very intricately designed, and have never had one bit of cake stick when using Baker's Joy or Pam Baking Spray
Tips for using a bundt cake pan. Brush the melted butter/ margarine upwards. (Like you do with a soufflé) Than dust it with so slightly dust it with flower. Good luck.
Emmy's cake looks better than the rather uninspiring-looking Cruise Cake. Hers is less lumpy, more refined, looks like more care was taken. My Dad made a good coconut cake, as he really liked coconut. My sister hated coconut, Mom and I were okay with it, but preferred other flavors.
Emmy, your cake looks awesome. I am a fan of Tom Cruise as an actor, but not a fan of who he is in real life. There are many good movies that Tom Cruise was in, but my favorite also starred two of my other favorite actors, Jack Nicholson and Demi Moore. The "You can't handle the truth" scene of Rob Reiner's "A Few Good Men" is epic.
I also enjoy his acting; but pay no attention to his real life. Just like I don't pay attention to my doctor's real life, or my dentist, trash collector, etc. His real life (like everyone else) should be his to live.
Thanks for sharing 😊 two things: sorry for your bad ‘Malibu’ coconut aroma experience, but as long as no artificial aroma is used, you won’t have it. Try a self made Pina Colada with fresh pineapple and no Coconut liquor, but only rum and pure coconut milk. I am sure you will love it. (2) one reason your cake is super dense might be because of a lot of liquid. Maybe I would try it with coconut cream instead of milk, and maybe even less. But in general white chocolate, coconut and almond flavors work nicely together just like Ferrero raffaelo.
I’ve been making a few Bundt cakes for birthdays recently and finally figured out the perfect way to grease the pan for no sticking is avocado oil spray the inside of the pan and it was absolutely delicious and perfect no sticking released easy!
I think less butter and more egg and leavening might be closer. And definitely no almond. I love the flavor of coconut cake! I might have to try this one.
I actually tried the Cruise cake at a retirement party a few years ago. From what I hear you can’t just visit the bakery and pick up a cake. You have to order it. And Cruise doesn’t just send out a few…. he sends out hundreds of them.
I find using a large sheet of baking paper and making it into a disc with a hole in the centre works wonders for bundt tins. You can cut small strips into the inner and outer edges to help it conform to the tin but that shortening and sugar technique you used works far better than any other methods I've tried so I'll be sure to try that out with this recipe. I love your videos, Emmy.
What we do to reduce sticking is we brush the pan with real butter directly from the block and coat it with fine breadcrumb, we usually use p small pans, though, so that might also reduce sticking, but never had sticking issues
The key to not having your cake stick to a a bundt pan is Baker's Joy. I make a bundt rum cake and since I started using Baker's Joy, i've never had any of them stick!
Not sure if this was a regional thing but my grandmother used to buy a lamb cake every Easter. It was a pound cake (usually very stale because they were produced in mass and covered with that icing. I made one once and it was a similar recipe. I won’t be buying that one because of the Tom Cruise factor but I may try the recipe.
Hi Emmy. What an amazing and awesome video. Do did your best to make the same 🍰 and you had more fun the the cake from the bakery. God Bless you Emmy, and your family. May you and your family have a wonderful Easter this Sunday. Take care. Love Mari'a. 👍👍👍👍👍👍🤗🤗🤗🤗🤗🌸🌸🌸🌸🌸🐣🐣🐣🐣🐣🐣🐣🐰🐰🐰🐰🐰🌈🌈🌈🌈❤️❤️❤️❤️❤️❤️❤️❤️🍰🍰🍰🍰🍰🍰🍰🍰
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Yooo....who's in the mood for cake? 👏🏼
Cake is my favorite food!
Hi Emmy! Thank you for sharing this bc I was dying to know more about this cake! I’m looking forward to making this cake!
Also, is your oven or convection oven something you use in place of a traditional oven? I’m looking at downsizing & looking for alternatives to baking. Thank you in advance for your advice.
I like your voice. You should do voice acting. 😊
i heard about this lately, can't wait to see how its made! THanks
I feel like this cake might be yummy with some walnuts inside for added crunch :P
Hi Emmy! Cake release tip... un-mold while the cake is hot. I'm a baker and I let my cakes sit for no longer than 2 min. Knock the side of the pan (with a covered hand) a bit to loosen and flip onto cooling rack "with conviction" as you said, lol! Out of hundreds of cakes, only had a few break. Hope you see this and it helps! - Candace from Cali
Thanks for the tip ❤
I use the 2 mins to stick the next batch in and/or turn off the oven. That's it. Then they get turned out.
@@veronicavatter6436 You got my attention with the "next batch"!!😁
Wow, fantastic tip, thank you!
If you can use parchment paper to line the pan, if not, this is a great tip.
Karen Doan, who created the famous cake, passed away early May 2023 from cancer.
The bakery is closed from May 19th - June 5th 2023.
Thank you Karen for blessing so many with your delicious sweets and your famous cake.
Now you can share your heavenly treats with the angels. 🙏
Aww. That's so sad. Thanks for info. RIP great chef.
My grandmother used to make a white cream coconut cake that was stupid good. It wasn't white chocolate, but she made a marshmallow cream frosting mixed with coconut she shredded herself so it was fresh, not dried out from a bag like typical shredded coconut cakes. That was the cake she made for everyone's birthday and for holidays.
My mother made a similar cake. It's not a pound cake but
Was made with fresh coconut milk drizzled over the layers and fresh grated coconut inn the cooked type frosting. It was phenomenal!
@Bemde Derwin oooh like a tres leches cake with coconut milk...and frosting!!! Nom nom
I never should’ve started reading the comments 🤤
My mom used to make marshmallow cream frosting. She probably got it from her Betty Crocker cookbook then and she still has it. I just might inherent her Betty Crocker cookbook that's older than Lol..I'm going to ask her to make it when I visit her! 😊
Emmy, PLEASE PLEASE PLEASE order a FAMOUS New Orleans cake that is called a Doberge cake!! (pronounced Dough-bearj and in a certain NOLA accent Dough-bash) It has many, many layers; in between each layer is a thin layer of super rich pudding. The outside of the cake has very thin buttercream, then a luscious poured icing. The cakes are kept chilled and served slightly chilled. They are the most popular grown-up birthday cake in the area. The original is from Gambino's Bakery. It was created in 1920 by a woman named Beulah Ledner and bought from her by Gambino's Bakery in the 1940s. The cakes are SO DELICIOUS no one can decide which falvor to get. That's why they serve HALF AND HALF whole cakes!!! Lemon and chocolate are amazing!! One half of each cake cut, put together and trimmed with icing to make it look whole. You HAVE TO try it. I love the half and half cakes but also LOVE the caramel cake just as much. It really is so hard to choose the best one. They have a website that ships (Gambino's bakery) but I'd get the number and phone it in. NOLA still has a toe in the 20th century when it comes to dot coms, so just to be sure -- call in, too! :)
I agree! I've been wanting her to try a doberge or even a king cake!
@@sucktheheadsnola king cakes are amazing but they vary GREATLY depending upon where you buy them. There are many different styles and types available. It's also pretty much a mortal sin to eat a king cake before January 6th and after Mardi Gras!!! hahahahaa New Orleanians have a certain way of life. Some grocery store bakeries are even better than fancy bakeries. If you ever want any suggestions please LMK. Not all bakeries make king cakes year round.
@@sucktheheadsnola ohhhhh I read that wrong! I thought you said YOU wanted to try a doberge or a king cake. Sorry if I over-explained. I don't want to sound patronizing!!!
Now I’m super curious about this cake!
@@ClanImprobable it's the most delicious cake OMG it is scrumptious. If I could I'd give anyone who is commenting a slice. :)
Imagine sending people a cake every year that you've never even tried yourself.
I know right.
I was pretty interested like what kind of cake can he possibly care about so much and be so hyped, to spread the word he literally sends hundreds of them out to people across the world
Hard left into finding out he’s never even tried it?!
@@Jay22222I think he’s a health nut. So that might explain it. I myself is not a dessert and sweets person. But I would like to make it for others who would enjoy it.
Extremely odd idea.
That’s odd that he has never tasted it but it’s Tom Cruise.
@@JinHee20 I'm sure he is, but hard to grasp he'd never even have a forkful to try. I can't imagine depriving myself like that, no matter the money. One mouthful of cake never hurt anyone.
Emmy, I am convinced that if Tom Cruise ever had the good fortune to make your acquaintance, that you would be the recipient of one of those cakes, too! After all, who would not absolutely love you and want to be your BFF?! 😘
Agreed Kim!
Aww, shucks...thanks. 🧡
Better not. he would try recruiting her into his cult 🤮
But! Would you really want to get something from someone so involved in Scientology?
👍
I think her taste test proved which cake was the better, lol. She never stopped eating the one she had made, 🤗🤗🤗
Agreed!
I reviewed the original All Recipes recipe for this cake and it calls for egg whites which may have been the reason Emmys cake was heavier or gummy. Frequently egg whites are whipped and then folded into the cake batter, allowing for a Lighter cake.
My sister ordered that cake a couple years ago and she's not a coconut lover but she said her and her husband devoured this cake.
Love coconut!
Does anyone else think 100 dollars is an expensive price for this cake?
@@mariacastro2682 Ridiculously expensive. But, I do want to try it.
I'm recreating mines.
@@mariacastro2682 Lol when you have big name celebrities buying your cakes, you can set that price point at whatever you want and people will still buy it, but I could never 😂. They saw the chance and took it ig.
My guess (could be completely wrong) for why the original cake tastes sweeter is that there's melted white chocolate mixed into the batter. That could explain why there's more white chocolate flavor in each bite too, despite the ribbon.
Melted for sure
Who else thinks that Emmys cake looks way better than the original. Good job Emmy. Always love your videos 😊
No surprise though, the other wasn't baked fresh
I came to the comments just for this! I was going to say the same thing!
Yeah, I was just about to comment that hers looks so much prettier!
As soon as she pulled hers out it looked SO MUCH better it was almost laughable. I'm assuming since the original was packed with dry ice to keep in cold that it was shipped to her, so maybe it got a bit rushed up in transit. But hers looked phenomenal in comparison
Who doesn't? :-D
I always feel happier and lighter after watching you. Thank you ❤!
I made the Tom Cruise cake a few months ago. I chopped up a bar of white chocolate. I noticed that the chunks of white chocolate seemed to turn a golden brown after baking. I guess it caramelized? It didn't affect the flavor. I used my own cream cheese frosting which I felt was better than the frosting recipe that was given for the cake. I used coconut flakes and I toasted them because toasted coconut is so much more delicious than plain shredded coconut (IMHO). I highly recommend toasting the coconut here. Overall it was a delicious cake.
Toasted cocoanut! Yes! Maybe I'll try it with some chopped macadamia nuts throughout and pressed into the icing along with the toasted cocoanut flakes, minus almond extract. ✌
Yes!!! Cream cheese icing. 100% 👏👏👏
Agree with the toasted suggestion. . Untoasted is grainy in the mouth.
I love the combination of toasted coconut with guava.
Jhfvvbm
Mlln
I love making a juicy pineapple cake w/toasted coconut brown butter frosting topped with white chocolate shavings and more toasted coconut. It never lasts long. ❤
My family lives within driving distance from Doan’s bakery and we love everything they sell, especially the “Tom Cruise” cake, we’ve bought it for ourselves and given it as a gift to my wife’s parents( who loved it mostly because it was a gift from us, as TC would do). First of all great review! I share your sentiments about the cakes. My only (slight) push back is that in my opinion its NOT a “Coconut cake” as much as it’s a (bunt) cake topped with Coconut sprinkles
Is it $125 in store?
To avoid any problems with cake sticking to the pan (specially that kind of pan) I coat it with butter, it must be cold, you take a piece you make sure to rub the inner surface of the pan so it's well coated (don't use a piece of paper or anything else), after that, take some semolina (like a tablespoon) and let it stick to the butter, it works much better than flour or sugar.
When I make cake, I butter the pan and use either breadcrumbs or shredded coconut (the tiny, kinda sprinkles sized type shredded coconut) and the cake never sticks! I can imagine that the butter and coconut method would work really well for this cake. When baking the cake, the coconut kinda caramelizes a bit and it is a great flavor addition along with being there to prevent cake from sticking to the pan
Here is one thing I learned from your video: You have a very kind, joyful and loving heart! Thank you, Emmy!
emmy the way you describe food is so pleasant I could just close my eyes and feel precisely what you're experiencing !!
So very true.
Yay! Virtual taste buds for the win.
Your cake isn't under baked, it's over mixed. It is common when baking pound cakes. Great job though it really does look delicious.
I was thinking if that was the case too. Sometimes it just happens.
It is very very easy to over mix when using an electric mixer. Switch to a spatula when adding the flour and stop as soon as the flour disappears. If you have mix-ins, add them while you can still see a little flour. I have baked for years and these tips seem simple but they make such a difference!
@@glittermytimbers thank you for the info greatly appreciated thank you
Yeah, seems very heavy. There it totally no crumb. Is one big compact clump, almost wet.
@@glittermytimbers Thanks for the reminder; its advice that deserves repeating.
The Tom Hanks interview referenced in the beginning is from Josh at Mythical Kitchen and his interview show “last meals”, great show
I have an old family recipe from north west Tennessee for chess pie filling. 1c sugar, 1st butter, 3 eggs slightly beaten, 1 1/2 tsp white vinegar, 1 tsp vanilla.
Combine butter and sugar in saucepan, med heat, till smooth. Remove from heat add eggs- mix good, add vinegar and vanilla. Beat to blend.
Bake at 400 for 12 minutes and then reduce oven to 350 and bake for 15 minutes.
This is a very thin pie.
To prevent sticking, I use the baking spray that contains flour. It's very easy to use and you can easily see if you covered all the areas.
It’s funny how the homemade version looks so much more perfect
I love Josh and his Mythical Kitchen!
The man is a natural born entertainer, idk how they found him but they really lucked out
I have baked plenty of bundt cakes, and honestly, the secret is using a lot of room temp butter to coat the inside of your mold. You'll definitely need a brush to push butter into all the corners and crevasses, but that should be enough to get it out. Also, don't cool the cake for too long because it will stick to the mold. I also wouldn't use sugar for this. Flour would have been fine, and you could have brushed the cake with simple syrup to get the flour off once it was out of the mold.
Or spray-can olive oil or “Pam” baking spray (also an oil spray).
🥥🍰🎅 Tom Cruise has never tasted the Tom Cruise cake. LOL Thanks, Emmy ❣️
Tom is a bit of a head case, so I'm not surprised.😎
@@jonlate4581 he also has a "figure" to keep up. heehee
TOM CRUISE is the GOAT
That's the most embarrassingly Hollywood, one percent-er thing I've ever heard tbh
@@skeetsmcgrew3282 Do you know that is exactly what Emmy said about the cake. Tom Cruise, himself, said he has never tasted the cake but he has heard that it's very good.
I’ve been curious about this since Tom Hanks mentioned this in the Mythical Kitchen. Thanks for this, Emmy! ☺️
OMG I laughed so hard when Emmy held it up to the camera and said "It's so floofy!!" 😂
Loved Tom in Cocktail...middle school drooling
Looooving this new series of buy and testing for us pesants 😅
Emmy's cake was seriously underbaked, which is why I stopped using the toothpick method. I use a knife and this proves to be more reliable. Thanks, Emmy, for this wonderful cake tasting review and recipe. Almond and nutmeg are nice recommendations to help add depth to these simple cakes, but with both, you shouldn't go overboard as they are only supporting players and should elevate and not distract from the coconut flavor. I have watched a bunch of reviews for the "Tom Cruise" coconut cake and by far Emmy has given the most descriptive and most insightfull review. So appreciate it!!!
If you want cake tonight, stick to your Bundt pan, make sure you grease the pan but as you take your cake out of the oven, put it directly in the in the freezer and let the cake freeze overnight. I used to work in a bakery and that is how we used to always cook our cakes. We will bake them in the oven and then automatically put them in the freezer overnight so that they would come out clean when we pulled them off of the Bundt pans for the cake pans and we did a lot of cakes that were custom sizes. 😊
Another great video you are so humble and thoughtful because you could have said your cake was better. This is why we watch you.
this cake sounds soooo good. Im a fan of "nothing bundt cakes" franchise the lemon one is divine.
We have that Nothing Bundt place also in my city but I haven't tried it yet. I heard they have mini bundt cakes, lemon sounds yummy! 😊
Nothing Bundt cakes are very good! My daughter and I usually get one at least twice a month. Yummy! I love mostbof them but white chocolate and raspberry is fabulous!
Butter heavily a Bundt pan, softy dust with flour- works like a charm - if there’s a stick concern- fill your sink with ice water and put the pan in it after baking after it’s sat for about 20 minutes and it’s still hot.
Tom Cruise is pretty far down the list of people I'd want to emulate, but a good cake is hard to pass up.
Hater
@scottbarkley496 Indeed not. His actions over the years warrent people being critical.
Not hating, just stating.
For somebody who was once riding high, he's a controversial guy these days.
@@scottbarkley496 Again??? Dude!!!
@@CallieMasters5000 It's interesting that we make actor's private lives our business, but ignore the private lives of people we actually engage with, such as our doctor, dentist, trash collector, hair dresser, etc.
Definitely give Mythical Kitchens Last Meal interview with Tom Hanks a watch! Great interview and show!🖤
Will do.
I'm so glad Emmy made this video I seen the mythical kitchen with Tom hanks' last meal and I wanted to make it ever since!
It was a really good interview, agreed!!
I love how you ended this video. It's so true, sometime it brightens your whole day to just know someone is thinking about you.
Tom Cruise I can do without because, Scientology ugh. But love Emmy and Emmy making this so much fun! Not a big coconut fan (except in German Chocolate Cake) but I’m intrigued with this cake.
Right! The man is in a cult!
It had to be said..lol
Ooh. I do like the sound of that. Can you share a recipe or a link please?
He can buy and sell your whole bum family lol
@@nikiTricoteuse you mean German Chocolate Cake?
For the bundt pan, to prevent sticking, I just use the baking pam with flour in it. Then I rub it in all the nooks with a paper towel. And then I add a second coat, that I don’t rub in, before pouring in the batter.
Electric hand mixers are convenient but I tend to mix cake batters by hand to avoid over mixing which results in too much gluten production / gummy, dense cake. Cake still looks yummy though and I will most certainly try out the recipe - thank you!
Her cake was incredibly dense. I personally believe that the impact of overmixing might be overblown. Not to say that it doesn't affect the texture but often times the amount of excess liquid contributes to the density of cakes
@@frankb5728 I've made this cake twice now. The first one turned out exactly like Emmy's, and the second one I made today, I adjusted the mixing to the bare minimum and it STILL deflated and went gummy. The recipe is faulty. Something like added Baking SODA is missing, maybe, or there is just too much wet ingredients. Sigh. Will keep experimenting...maybe with a different recipe. :-)
No one in Hollywood eats ANYTHING, most certainly not that cake.
Love Emmy! ❤ Won my heart over within like 5 episodes now already. 😂
Hi, I bake a lot, with you baking pan you can distribute butter inside pan including "chimney". Then sprinkle some plain bread crumbs inside and distribute rolling pan around so crumbs stick to all walls inside. Full proofed method.
I really want to try making this, but I think instead of almond extract I might use lemon zest. White chocolate/lemon is one of my favorite flavor combinations and I think with the added coconut it would be fantastic.
Ooo...let me know how it turns out. 🍋🥥
Great idea. Lemon zest definitely sounds nicer than almond extract.
Ooooo lemon zest sounds amazing instead.
_nods agreement_ = lemon zest (& juice) is my go-to - whether it's sweet or savory. (often add lemon to things like stir fries, always to chicken stuffing...)
we used to have family Easter picnics - and my always (much requested) contribution was white chocolate & raspberry muffins with lemon zest. recipe I adapted from standard muffin mix - creates decent sized tray of muffins, plus another tray of small muffins. given genuine reaction & requests for - with two of my extended family chefs - think they come out ok.
other favourite used to make all the time as a child/teen was 'aunt lucy's mistake'. (not my aunty - or even the person whose recipe it was - but _someone's_ aunt lucy had mixed up two cake recipes - one a coconut cake, the other a dense chocolate cake with yoghurt...
(hmm interesting, just looked it up - her recipe (Alison Holst) does NOT have yoghurt - *i* must have amended it LOL)
@@nikiTricoteuse Lemon and almond also go very well together imo. 😬
Love your energy.
So what I’m getting out of this is to make your favorite coconut cake and swirl in a ribbon of melted white chocolate. Sounds delicious.
That’s a really thoughtful gift.
FWIW: I NEVER have stickage. I use Baker’s Release, and I tip it over immediately when I pull it out of the oven. I read somewhere that when it cools, the sugars in the cake solidify and bond to the pan, getting out immediately when it’s still hot the sugars are still melty. YMMV if the crust burns, then it’s stuck.
I always add a pinch to 1/4 tsp of salt to my frosting. It cuts the overly sweet taste. Cake looks yummy!
Thanks!
I made this, with slight modifications. I added two teaspoons of key lime zest to the batter, then made the frosting with more zest and some key lime juice too. Coconut+Key Lime= cake of deliciousness. ❤
Omg yum. One of the best cookies I've ever had was a key lime white choc chip cookie. So so good
@@LoveBaseballLove the cake is amazing with the lime. It cuts through the sweetness in a perfect way.
Coconut lime is my favourite flavour combo. Coconut lime basmati rice, coconut lime white chocolate scones, coconut lime Bundt cake, coconut cream pie with lime zest crust…oh man, I need to bake tmrw 😂
LOVE your energy in this video! It seems like you had a really good time making it!
I love making (and eating) Coconut cake with cream cheese frosting! A month ago I made it and my husband and I devoured it! Maybe I’ll try your version sometime. 🎂
Your toothpick should never be wet or have crumbs at all when it comes out, especially in a bundt pan with a white chocolate chip batter. I knew when I saw how much your cake had fallen before the flip it wasn't done. You ended up with more of a pudding than a cake, but it all eats and tastes great.
We use the shortening with flour trick to facilitate our cake release in the bundt pans. The sugar may work just as well if the cake was more done. The way they suggest, waiting 5 minutes flipping and waiting 5 more minutes, is just about the same as we do. The cake is usually released all by itself.
I always wondered. Now I won't be tempted to buy it, just to make it. Thank you Emmy!
Yes ...just a smile to a stranger..its free and makes a difference im telling you
Also Emmy im glad you shorted the blue clouds so that more people stays until the very end❤😊😻😻
I remember that mythical kitchen episode.
Maverick was awesome!
Emmy spreading love and happiness along with great recipes!
I've made another version of this cake and it was very lovely. It used coconut cream pudding mix. Funny, I grew up right by Doans Bakery in Woodland Hills! 😅
He calls it frosted Scientology.
Ah, that's kinda similar to a cake recipe we have here in Brazil! We call it "bolo toalha felpuda" (litteral translation would be fluffy towel cake, lol). Though I don't think we use cream cheese as frosting, but sweetened condensed milk and coconut flakes.
We don't use white chocolate chips either or nutmeg. It looks very similar, though.
Toalha felpuda é uma delícia, mas bem diferente desse bolo aí. Esse bolo que ela fez é um pound cake, super pesado. Toalha felpuda é aquela coisa maravilhosa que parece uma nuvem se desmanchando na boca quando a gente come 🤤🤤🤤
@@sabrinaamorim1025 Vcs tão certas, é que eu to mais acostumada a comer bolo do que fazê-lo kkkkk
O povo da gringa gosta muito de usar especiarias na massa também.
Emma,
Please don’t use liquid shortening in the bunt pan! Just use sunflower oil (not excessive though!) and then use the granulated sugar. Trust me….
I ve been baking cakes for more than 25 years that way and it always comes out lovely and perfectly clean! Also let the cake cool for 20 minutes before flipping it over and let it out in fresh air to create this “biscuity” affect.
Btw, love your videos.
Happy new year,
Greetings from Greece❤
Vasiliki Smokoviti
Tom Cruise is going to see this and send you one now 😊
Probably not but it would be cooler if he did 😉
Yeah, I'm not counting on it. 😆
All right, all right, all right!
Sometimes you never know!
I must make this cake too! Thanks for posting!
I was just googling Doan's bakery for this cake just last week!! You're reading my mind, Emmy! 💕✨✨
Thank you for the honest and detail comparison and review.
I love your videos. They are always so interesting and fun.
Thanks. 🧡
Your cake looks great. I am a frequent baker of Bundt style cakes, many pans are very intricately designed, and have never had one bit of cake stick when using Baker's Joy or Pam Baking Spray
I love your personality. You just seem so nice, sweet. Keep up the wonderful work.
WHEN U BROUGHT OUT THE DUPE I WAS SHOOKETH
YAAASSSSS!
Tips for using a bundt cake pan. Brush the melted butter/ margarine upwards. (Like you do with a soufflé) Than dust it with so slightly dust it with flower. Good luck.
Emmy, yours looks so so much better than the original!! I love ALL things coconut!! YUM ❤❤❤
Thank you Em💗what a beautiful sentiment to sum up your post 🥰
I can't believe that the cake got mailed to you and still looks that good. That is crazy! But glad that it was good.... Fun story behind the cake
nothing better than a white moist coconut cake...my favorite and i have pretty good taste
Your cake looks so much more pretty than the other!!!!
yes it was freeze dried and shipped so its not fresh looking like Emmys
Of course, it's freshly baked
@@3riversgirl777 lol it’s not freeze dried.
You have one of the most pleasant and calming voices I have ever heard!
Emmy's cake looks better than the rather uninspiring-looking Cruise Cake. Hers is less lumpy, more refined, looks like more care was taken.
My Dad made a good coconut cake, as he really liked coconut. My sister hated coconut, Mom and I were okay with it, but preferred other flavors.
True, but the other one was packed in a box and wrapped, then had to weather the trip to her.
We should all send Tom Cruise mail/emails and let him know that Emmy is the greatest and deserves to be sent a cake from him.....💙😋
Emmy, your cake looks awesome. I am a fan of Tom Cruise as an actor, but not a fan of who he is in real life. There are many good movies that Tom Cruise was in, but my favorite also starred two of my other favorite actors, Jack Nicholson and Demi Moore. The "You can't handle the truth" scene of Rob Reiner's "A Few Good Men" is epic.
I also enjoy his acting; but pay no attention to his real life. Just like I don't pay attention to my doctor's real life, or my dentist, trash collector, etc. His real life (like everyone else) should be his to live.
Thanks for sharing 😊 two things: sorry for your bad ‘Malibu’ coconut aroma experience, but as long as no artificial aroma is used, you won’t have it. Try a self made Pina Colada with fresh pineapple and no Coconut liquor, but only rum and pure coconut milk. I am sure you will love it. (2) one reason your cake is super dense might be because of a lot of liquid. Maybe I would try it with coconut cream instead of milk, and maybe even less. But in general white chocolate, coconut and almond flavors work nicely together just like Ferrero raffaelo.
The degrees between Emmy and Mythical Kitchen gets smaller and smaller 🔥
I’ve been making a few Bundt cakes for birthdays recently and finally figured out the perfect way to grease the pan for no sticking is avocado oil spray the inside of the pan and it was absolutely delicious and perfect no sticking released easy!
I wonder how a version with toasted coconut would turn out.❤❤
I think less butter and more egg and leavening might be closer. And definitely no almond. I love the flavor of coconut cake! I might have to try this one.
The yellow color of the TC cake might be just the yokes.
Yes, hold the almond. Has no business being in a coconut cake imo. 😊
Your voice is so soothing and glad I watched .
I actually tried the Cruise cake at a retirement party a few years ago. From what I hear you can’t just visit the bakery and pick up a cake. You have to order it. And Cruise doesn’t just send out a few…. he sends out hundreds of them.
I find using a large sheet of baking paper and making it into a disc with a hole in the centre works wonders for bundt tins. You can cut small strips into the inner and outer edges to help it conform to the tin but that shortening and sugar technique you used works far better than any other methods I've tried so I'll be sure to try that out with this recipe.
I love your videos, Emmy.
Loved Maverick so much!
🙌🏼
What we do to reduce sticking is we brush the pan with real butter directly from the block and coat it with fine breadcrumb, we usually use p small pans, though, so that might also reduce sticking, but never had sticking issues
Gross
Can I just say that I bet the homemade version with 7 minute frosting then coconut might just be amazing!
The key to not having your cake stick to a a bundt pan is Baker's Joy. I make a bundt rum cake and since I started using Baker's Joy, i've never had any of them stick!
Is someone going to make an edit from the cuteness in the confession portion of the video???? That was especially adorable.
Your cake looks prettier than the famous one ... this would be a great addition to Easter dinner ❤
Not sure if this was a regional thing but my grandmother used to buy a lamb cake every Easter. It was a pound cake (usually very stale because they were produced in mass and covered with that icing. I made one once and it was a similar recipe. I won’t be buying that one because of the Tom Cruise factor but I may try the recipe.
Good evening beautiful cakes, Tom Cruise, is lovely to give those delicious cakes, I have to say that, your cake was beautiful. X
Hi Emmy. What an amazing and awesome video. Do did your best to make the same 🍰 and you had more fun the the cake from the bakery. God Bless you Emmy, and your family. May you and your family have a wonderful Easter this Sunday. Take care. Love Mari'a. 👍👍👍👍👍👍🤗🤗🤗🤗🤗🌸🌸🌸🌸🌸🐣🐣🐣🐣🐣🐣🐣🐰🐰🐰🐰🐰🌈🌈🌈🌈❤️❤️❤️❤️❤️❤️❤️❤️🍰🍰🍰🍰🍰🍰🍰🍰