Throwback Thursday, Rose topped Coconut Bundt Cake

the Painted Apron

12 months ago

Here is an easy and delicious cake that will be the center of attention

for Mother’s Day or any special occasion

Mother’s Day falls on my oldest grandson’s birthday this year

Super Boy was 4 years old when I started blogging in 2012

Now he will be turning 15!

Okay, let’s get back to cake!

This cake is glazed with Creme of Coconut

and topped with flowers

Using a boxed cake mix as a base, this cake is a breeze to make

The mix is “doctored up” with the addition of an extra egg,

coconut cream Jello pudding, sour cream, butter,

and coconut milk

If you don’t want to use coconut milk,

use buttermilk or milk

Place all ingredients

{except cream of coconut and coconut flakes}

into mixing bowl and beat to combine

Scrap down sides of bowl or mixer

and continue beating for several minutes

Pour into a prepared bundt pan

Bake according to cake mix directions,

checking 5 minutes before the end of baking time

to make sure the cake does not over bake

As soon as it’s done, poke it all over with a long skewer

and slowly pour cream of coconut all over warm cake

Let it cool for 2-3 hours to absorb the liquid

then turn it out of the pan

Pour a little more cream of coconut over top,

letting it drip down the outside of cake,

but not into the center if you’re going to fill it with flowers

Sprinkle top and bottom with coconut

Make a small nosegay {bouquet} of flowers,

cutting stems short enough so the flowers

will seem to lay on top of the cake,

and secure with a rubber band

Cut down a plastic baggie to cover stems

and add a scant amount of water

Secure tightly with another band.

When you’re ready to cut the cake and serve,

simply lift the little bouquet of flowers off the cake

Whether you’re having a Fiesta,

Running for the Roses,

or Celebrating Mother’s Day,

this pretty cake is perfect for May!

Coconut Poke Bundt Cake

This show stopping cake features a wrapped stem rose bouquet tucked into the center, which is removed before slicing

Course Dessert

Cuisine American

Keyword bundt cake, coconut poke cake, Easter, flower topped cake, Mother’s Day, rose bouquet, special occasion cake

Prep Time 5

Cook Time 35

Servings 12

Ingredients

1 box vanilla cake mix
1 box coconut creme or vanilla pudding mix*
1/2 cup sour cream
1 cup coconut milk buttermilk or milk
4 eggs
1/2 cup butter melted
1 tsp coconut extract
Cream of Coconut
Sweetened coconut flakes

Instructions

Place all ingredients except cream of coconut and coconut flakes into mixing bowl and beat to combine. Scrap down sides of bowl or mixer and continue beating for several minutes.
Pour into a prepared bundt pan and bake according to cake mix directions, checking 5 minutes before the end of baking time.
As soon as cake is set, remove from oven and poke all over with a long skewer. Slowly drizzle coconut cream all over warm cake. Let cake cool completely on wire rack, 2-3 hours, until coconut cream has been absorbed.
Turn cake out onto a piece of parchment paper and place on serving plate or cake stand. Trim paper so it’s not visible. The paper is optional, but it makes it easy to lift and move the cake with a spatula if necessary.
Carefully drizzle more cream of coconut over cake, letting it run down the outside but not into the center. Sprinkle top and bottom liberally with coconut flakes.
Place small bouquet of flowers in center for serving if desired