Coconut Cream Poppy Seed Bundt 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 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.

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

COCONUT BUNDT CAKE



Coconut Bundt Cake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

Nonstick baking spray, for pan
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned unsweetened coconut milk
Pineapple Glaze, recipe follows
1/2 cup flaked coconut
2 cups powdered sugar
4 tablespoons pineapple juice

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a Bundt pan with nonstick baking spray and dust with flour.
  • In a small bowl, whisk together the flour, salt, and baking powder.
  • In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
  • Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
  • Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
  • In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

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

POPPY SEED BUNDT CAKE III



Poppy Seed Bundt Cake III image

This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.

Provided by Susie

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Time 1h5m

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup water
½ cup vegetable oil
4 eggs
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 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.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 31.1 g, Cholesterol 47.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 315.8 mg, Sugar 18.7 g

POPPY SEED BUTTERMILK BUNDT® CAKE



Poppy Seed Buttermilk Bundt® Cake image

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

1 cup buttermilk
¼ cup poppy seeds, or to taste
4 large eggs, at room temperature
2 ½ cups bleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract

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

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