Best 8 Quick Easy Coconut Poppy Seed Cake Recipes
Indulge in the delightful aroma and irresistible taste of the Quick and Easy Coconut Poppy Seed Cake, a culinary masterpiece that combines the tropical essence of coconut with the nutty flavor of poppy seeds. This delectable cake is a symphony of flavors and textures, sure to tantalize your taste buds. As you bite into this moist and fluffy cake, the burst of coconut and poppy seeds creates a delightful sensation in your mouth, leaving you craving more. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels, making it a delightful treat to enjoy with friends and family.
Here are our top 8 tried and tested recipes!
COCONUT POPPY SEED CAKE
This Coconut Poppy Seed Cake is a semi-homemade buttery coconut cake kept moist with pudding and sour cream. The buttermilk glaze on top soaks in for an amazing sweet flavor!
Provided by Julie Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees. Grease a 10" bundt pan with shortening and dust with flour.
- Combine the poppy seeds and boiling water. Let the mixture sit for 5 minutes.
- Add the cake mix, pudding, sour cream, sugar, oil, eggs and vanilla to the poppy seeds. Mix on low speed for 1 minute, then on high speed for 1 minute, scraping the sides of the bowl as needed.
- Add the coconut flakes and flour. Beat 1 more minute.
- Pour the mixture into the prepared pan and spread smooth.
- Bake for 55-60 minutes. The cake is done when you touch the top of the cake and it bounces back.
- While the cake is baking, prepare the glaze. Combine all of the glaze ingredients in a small saucepan. Cook and stir for 3 or 4 minutes.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate. to cool completely.
- Use a fork to poke holes in the top of the warm cake.
- Drizzle the hot glaze back and forth over the top of the cake.
- Serve warm or store in an airtight container at room temperature.
Nutrition Facts : Calories 429 kcal, Carbohydrate 64 g, Protein 5 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 439 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
QUICK & EASY COCONUT POPPY SEED CAKE
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
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.
COCONUT POPPY SEED BUNDT CAKE
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
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 :
POPPY SEED CAKE III
A moist pound cake. Can be baked in tube, Bundt, or 2 loaf pans.
Provided by Anne Fikaris
Categories Desserts Cakes Pound Cake Recipes
Time 2h30m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
- In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 419.8 calories, Carbohydrate 52.6 g, Cholesterol 61.6 mg, Fat 20.7 g, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 180.1 mg, Sugar 32 g
COCONUT CREAM POPPY SEED BUNDT CAKE
A hint of coconut and the tender texture of this cake give it an old fashioned taste, even though it starts with a cake mix. Delicious and easy!
Provided by Marie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake and pudding mixes, water, oil and eggs in mixing bowl and beat on low speed until moistened.
- Beat on medium speed for 2 minutes.
- Stir in the poppy seeds.
- Pour into greased and floured 10" bundt pan and bake at 350 degrees for approximately 50 minutes or until toothpick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- Dust with confectioner's sugar.
Nutrition Facts : Calories 327.6, Fat 16.8, SaturatedFat 3.2, Cholesterol 53.7, Sodium 385, Carbohydrate 41, Fiber 0.9, Sugar 24.1, Protein 3.8
COCONUT POPPY SEED CAKE
Make and share this Coconut Poppy Seed Cake recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 30m
Yield 20-24 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter.
- Pour into a greased 9x13 inch baking pan.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely.
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
- Spread over the cake.
- Spread with CoolWhip.
- Sprinkle with coconut if desired.
Nutrition Facts : Calories 235.7, Fat 10.8, SaturatedFat 3.5, Cholesterol 37.7, Sodium 303.4, Carbohydrate 31, Fiber 0.8, Sugar 20.8, Protein 3.9
POPPY SEED BUTTERMILK BUNDT® CAKE
This "from-scratch" recipe is consistently the best I have ever seen and used. My grandmothers, mother, myself, and now my daughter used and use this fail-safe recipe. Husband waits around to "clean" the mixing bowl! This cake is very good, if out on counter and wrapped, for up to 3 days. Great as a dessert or for breakfast! Can sprinkle a mixture of cinnamon and sugar on top, or eat it plain. Freezes nicely if wrapped well.
Provided by canner
Categories Desserts Cakes Bundt Cake Recipes
Time 1h55m
Yield 14
Number Of Ingredients 10
Steps:
- Combine buttermilk and poppy seeds in a small bowl. Soak for 10 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Thoroughly grease a fluted tube pan (such as Bundt®).
- Separate egg yolks and whites into 2 separate bowls (use a glass, metal, or ceramic bowl for the whites). Sift flour, baking powder, baking soda, and salt together in a third bowl.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer until creamy. Add egg yolks; mix until thoroughly combined. Beat in the buttermilk-poppy seed mixture and vanilla extract. Add 1/2 of the dry ingredients and beat thoroughly; repeat with remaining dry ingredients.
- Beat egg whites on high speed until there is no clear liquid left, 3 to 5 minutes. Fold into the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 40.2 g, Cholesterol 88.7 mg, Fat 16 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 242.2 mg, Sugar 22.8 g
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
Tips:
- For a moister cake, use full-fat coconut milk and sour cream.
- To enhance the coconut flavor, toast the coconut flakes before adding them to the batter.
- If you don't have poppy seeds, you can substitute them with flax seeds or chia seeds.
- For a crunchy topping, sprinkle some chopped walnuts or pecans over the batter before baking.
- To make a glaze, mix powdered sugar with coconut milk or lemon juice until you reach the desired consistency.
Conclusion:
This coconut poppy seed cake is a delightful treat that is perfect for any occasion. It is moist, flavorful, and has a delicate crumb. The coconut and poppy seeds add a unique flavor and texture that will surely please everyone. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious cake that you can be proud of. So, preheat your oven and get ready to indulge in a slice of this heavenly cake!
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