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Coconut Poke Bundt Cake

This show stopping cake features a wrapped stem rose bouquet tucked into the center, which is removed before slicing
Prep Time 5 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 12


  • 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


  • 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


*using pudding is optional. Instant is preferable, but cook and serve will work.
Keyword bundt cake, coconut poke cake, Easter, flower topped cake, Mother's Day, rose bouquet, special occasion cake