Coconut Poppy Seed Bundt Cake Recipe
Coconut Poppy Seed Bundt Cake Recipe photo by Taste of Home

Coconut Poppy Seed Bundt Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 12 servings

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 eggs
  • 1/2 teaspoon coconut extract
  • 1/2 cup flaked coconut
  • 2 tablespoons poppy seeds
  • Confectioners' sugar

Nutritional Facts

1 serving (1 slice) equals 255 calories, 12 g fat (3 g saturated fat), 43 mg cholesterol, 296 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Poppy Seed Bundt Cake in Taste of Home February/March 2001, p31

Nutritional Facts

1 serving (1 slice) equals 255 calories, 12 g fat (3 g saturated fat), 43 mg cholesterol, 296 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Coconut Poppy Seed Bundt Cake

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 30, 2012

I was actually looking for a lemon poppy seed cake receipe when I found this ,so I used a lemon cake mix and lemon pudding. I wasn't too sure about using the coconut with the lemon,but I did and I was really happy with the end result!

Instead of powdwered sugar,I warmed up a prepared lemon frosting and poured it over the top of the cooled cake. Everyone loved it and are already asking when we can have it again. Very moist cake and it tastes even better the next day.

MY REVIEW
Reviewed Jan. 15, 2012

Great recipe. I used coconut pudding mix as I didn't have the extract. A great recipe for a pot luck.

MY REVIEW
Reviewed Sep. 6, 2011

Yummy. And even easier if you just use coconut cream pudding instead of vanilla - then you can eliminate adding coconut and extract.

MY REVIEW
Reviewed May. 8, 2010

An easy dessert that looks and tastes great!

MY REVIEW
Reviewed Jan. 22, 2010

Tasted real good with a warm cup of coffee.

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