The most recent celebrity to be gifted Tom Cruise’s well-known coconut cake.

Tom Cruise is famous for his generous holiday tradition of giving celebrities deluxe $130 coconut cakes every Christmas. These cakes are known for their rich, buttery flavor and luxurious coconut frosting, making them a highly coveted treat in the Hollywood scene.

As the festive season draws near, Hollywood’s elite eagerly anticipate who will be lucky enough to receive one of Tom Cruise’s signature holiday cakes. The renowned action star, celebrated for his daring stunts and captivating performances, upholds a lavish Christmas custom of presenting $130 white chocolate coconut Bundt cakes to his celebrity pals.

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

Glen Powell recently took to Instagram Stories on Friday, December 13, to confirm that he is still among the privileged few who receive Tom Cruise’s exclusive holiday cakes, further perpetuating the excitement surrounding this annual tradition.

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

This tradition traces back to a chance encounter involving Diane Keaton and Katie Holmes and a visit to Doan’s Bakery. The bakery’s white chocolate coconut Bundt cake has since earned legendary status, becoming the Hollywood equivalent of a golden ticket.

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

The highly anticipated cake arrived in its signature packaging, with a gold bow and a sparkling reindeer ornament. The label was addressed to Powell and said, “Warmest wishes to you 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,” where 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 service the story and give the flavor of the original ‘Top Gun’ that you need?” Powell remembered saying to Cruise. “I said my piece to Tom about what I do and what I do well, and he listened. Tom’s a listener. He listens to the crew members, he listens to his collaborators, and he hears people.”

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

• 3 cups cake flour
• 2 tsp baking powder
• 1 tsp fine table salt
• 1/2 cup full-fat coconut milk
• 3/4 cup buttermilk
• 2 tsp pure coconut extract
• 1 tsp pure vanilla extract
• 2 cups sugar
• 170 gms butter, softened
• 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
• Dash of fine table salt
• 1 tsp lemon juice
• 1/4 cup coconut milk
• 2 1/2 cups confectioners’ sugar
• 1/2 tsp coconut extract
• 1/4 tsp 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, whisk together the cake flour, baking powder, and salt, and in a separate bowl, combine the buttermilk, coconut milk, coconut extract, and vanilla extract. Using a stand mixer or electric beaters, cream 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, alternate adding the dry ingredients and the coconut mixture in three batches, mixing until just combined. Be careful not to overmix, and fold in 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. Allow the cake to cool completely in the pan on a wire rack before flipping it out.

For 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. Mix in the lemon juice and salt, and beat until the frosting is smooth and creamy.

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