Taste of Home
Coconut Poppy Seed Bundt Cake
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
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1 package yellow cake mix (regular size)
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1 package (3.4 ounces) instant vanilla pudding mix
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1 cup water
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1/2 cup canola oil
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3 large eggs
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1/2 teaspoon coconut extract
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1/2 cup sweetened shredded coconut
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2 tablespoons poppy seeds
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Confectioners' sugar
Directions
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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.
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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.
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