Best 3 Coconut Poppy Seed Cake Recipes

Indulge in a culinary journey with our delectable Coconut Poppy Seed Cake, a symphony of flavors and textures that will tantalize your taste buds. This delightful cake is a harmonious blend of sweet and nutty, with a moist and tender crumb that melts in your mouth. Each bite reveals a symphony of flavors, from the delicate sweetness of coconut to the nutty crunch of poppy seeds. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipes will guide you through the process of creating this masterpiece. Prepare to embark on a baking adventure that will leave you with a heavenly treat to savor.

Here are our top 3 tried and tested recipes!

COCONUT POPPY SEED CAKE

Coconut Poppy Seed Cake image

This moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. -Gail Cayce, Wautoma, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 24 servings.

Number Of Ingredients 8

Ingredients

1 package white cake mix (regular size)
1/2 cup sweetened shredded coconut
1/4 cup poppy seeds
3-1/2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup sweetened shredded coconut, toasted, optional

Steps:

Prepare cake according to package directions, adding coconut and poppy seeds to batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely. , In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired.

Nutrition Facts : Calories 211 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT POPPY SEED BUNDT CAKE

Coconut Poppy Seed Bundt Cake image

This cake tastes so old-fashioned, you might be tempted not to tell anyone it starts with a mix! A hint of coconut and the tender texture make it simply scrumptious. All you need to dress it up is a dusting of powdered sugar. -Kathy Schrecengost, Oswego, New York

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
3 large eggs
1/2 teaspoon coconut extract
1/2 cup sweetened shredded coconut
2 tablespoons poppy seeds
Confectioners' sugar

Steps:

In a large bowl, combine the cake mix, dry pudding mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the coconut and poppy seeds. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

QUICK & EASY COCONUT POPPY SEED CAKE

Quick & Easy Coconut Poppy Seed Cake image

This is one of those "semi-homemade" recipes that guests always think that I spent much more time than I actually did. This is a light, very pretty dessert that stands out on dessert tables and buffets. Perfect for Easter, luncheons, church functions and teas. Because it's so pretty and something different, be sure to take copies...

Provided by Family Favorites

Categories Other Desserts

Time 40m

Number Of Ingredients 7

Ingredients

1 18 1/4 oz. white cake mix
1/4 cup poppy seeds
1/4 tsp. coconut extract, optional but good
3 1/2 cups milk
2 packages (3.4 oz. each) instant coconut cream pudding mix
1 8 oz. carton cool whip, thawed
1/3 cup flaked coconut, toasted, optional

Steps:

1. Prepare cake mix as directed on package adding poppy seeds and coconut extract to batter. Pour into greased 13x9 pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near center comes out clean. Don't over-bake. Cool completely.
2. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake.
3. Spread with whipped topping. Sprinkle with toasted coconut.

Tips:

Use fresh coconut for the best flavor. If using dried coconut, be sure to soak it in hot water for at least 30 minutes before using.
To toast the coconut, spread it out in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes, or until golden brown.
Poppy seeds can be found in the spice section of most grocery stores. Be sure to use fresh poppy seeds, as old poppy seeds can be bitter.
To grind the poppy seeds, place them in a coffee grinder or blender and pulse until they are finely ground.
The cake batter can be made ahead of time and stored in the refrigerator for up to 24 hours. This makes it a great option for a last-minute dessert.
The cake can also be frozen for up to 2 months. To freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

Conclusion:

This coconut poppy seed cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, sweet coconut flavor, and crunchy poppy seeds, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and impressive dessert, give this coconut poppy seed cake a try.