Coconut Poppy Seed Bundt Cake

Name: Coconut Poppy Seed Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 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 large eggs; 1/2 teaspoon coconut extract; 1/2 cup sweetened shredded coconut; 2 tablespoons poppy seeds; Confectioners' sugar

TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD: 12 servings.

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

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

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 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

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