Coconut Poppy Seed Cake Recipes

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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

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 :

COCONUT POPPY SEED CAKE



Coconut Poppy Seed Cake image

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

1/4 cup poppy seeds
1/2 cup boiling water
1 box Butter Golden Cake Mix ((Duncan Hines))
3.4 ounces instant vanilla pudding mix
1 cup sour cream
1/4 cup granulated sugar
1/4 cup canola oil
4 large eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1 teaspoon butter
1 tablespoon light corn syrup
1/4 teaspoon baking soda

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

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

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.

POLISH POPPY SEED CAKE



Polish Poppy Seed Cake image

This traditional Polish cake is rich with poppy seeds and usually served for special occasions like Christmas and Easter, but it's wonderful any time. A short crust base is topped with a poppy seed mixture, then glazed. Unique, delicious, and quite easy to do!

Provided by Olenka

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time P1DT5h25m

Yield 15

Number Of Ingredients 19

3 ½ cups poppy seeds
boiling water to cover
5 eggs, divided
9 tablespoons margarine
1 cup white sugar
1 ½ cups all-purpose flour
¾ cup margarine
⅓ cup white sugar
1 large egg
1 teaspoon baking powder
1 teaspoon almond extract
2 apple - peeled, cored, and grated
3 tablespoons honey
3 tablespoons dry bread crumbs
½ cup raisins
½ cup chopped walnuts
1 teaspoon almond extract
2 cups confectioners' sugar
⅓ cup boiling water

Steps:

  • Place poppy seeds in a small pot, cover with boiling water and set aside for 24 hours.
  • Line a colander with a cheesecloth and spoon in the poppy seeds. Allow to drain for several hours. Once drained, transfer to a food processor and process until fine.
  • Combine 1 1/2 cups flour, 3/4 cup margarine, 1/3 cup sugar, 1 egg, and baking powder in a large bowl and knead into a smooth dough.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep quarter sheet pan (9x13-inches) and line with parchment paper.
  • Roll out dough on a slightly floured surface and place in the prepared sheet pan.
  • Combine egg yolks, 9 tablespoons margarine, and 1 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Beat in drained poppy seeds gradually. Add apples, honey, breadcrumbs, walnuts, and raisins and mix well.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into poppy seed mixture; spread over base in sheet pan.
  • Bake in the preheated oven for 1 hour until cake is set; transfer to a wire rack to cool.
  • Mix enough boiling water with confectioner's sugar to form a smooth icing. Spread generously over cooled cake.

Nutrition Facts : Calories 581.2 calories, Carbohydrate 63.7 g, Cholesterol 67 mg, Fat 34 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 256.2 mg, Sugar 47.6 g

UKRAINIAN SOUR CREAM POPPY SEED CAKE



Ukrainian Sour Cream Poppy Seed Cake image

This cake is very light, tender, and tasty. It's fun to make and fun to eat. Two layers of sour cream poppy seed cake, with a luscious lemon filling. Frost with a white buttercream or cooked white frosting.

Provided by Olga D

Categories     Desserts     Cakes

Time P1DT2h30m

Yield 12

Number Of Ingredients 18

½ cup poppy seeds
3 eggs
1 ½ cups white sugar
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 ¼ cups cake flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
2 tablespoons cornstarch
1 pinch salt
½ teaspoon grated lemon zest
⅓ cup lemon juice
⅓ cup water
⅓ cup orange juice
2 tablespoons butter
3 egg yolks, beaten

Steps:

  • Pour boiling water over the poppy seeds in a bowl and drain well over a fine sieve. If necessary, repeat this washing. Spread the poppy seeds on a tea towel or brown paper and let dry overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch pans and line bottoms with parchment paper.
  • Sift together the flour, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, beat the eggs and 1 1/2 cups sugar until thick and lemon colored. Beat in the sour cream and vanilla. Sift the flour mixture, and gently fold it into the egg mixture, along with the poppy seeds. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Lemon Filling: In a saucepan, mix together 1/2 cup sugar, cornstarch and pinch of salt. Stir in lemon zest, lemon juice, water, orange juice and butter. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot mixture into egg yolks. Slowly pour the egg yolk mixture back to remaining hot mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 59.9 g, Cholesterol 115.4 mg, Fat 13 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 241.4 mg, Sugar 35.1 g

COCONUT POPPY SEED CAKE



Coconut Poppy Seed Cake image

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

1 (18 ounce) package white cake mix
3 eggs
1 1/4 cups water
1/3 cup vegetable oil
1/4 cup poppy seed
1/4 teaspoon coconut extract (optional)
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant coconut cream pudding mix
1 -8 ounce Cool Whip
1/3 cup flaked coconut, toasted (optional)

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

COCONUT CREAM POPPY SEED BUNDT CAKE



Coconut Cream Poppy Seed Bundt Cake image

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

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seeds
confectioners' sugar

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

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