Coconut Poppy Seed Cake

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! You may also like our lemon pound cake.

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A piece of cake on a plate, with Poppy seed and Buttermilk

Coconut Poppy Seed Cake Recipe

Last week I took one day and baked 5 cakes. I had several different types of cakes such as raspberry, pound cakes, cherry and chocolate cakes. Everyone had a favorite and this Coconut Poppy Seed Cake recipe was Maddie’s favorite. I was surprised since she doesn’t really love coconut, but the buttery flavor of this pound cake completely won her over!

Easy Bundt Cake

This bundt cake starts with a box cake mix. We used a Golden Butter cake from Duncan Hines, but if you can’t find that specific cake you can use yellow cake. Instant vanilla pudding and sour cream keep this cake so moist! If you’d like to, you can replace the sour cream with plain Greek yogurt for more protein and less fat.

Why do I have to soak poppy seeds before baking?

This recipe calls for ¼ cup of poppy seeds and you’ll see that you have to soak them in water before you start the cake batter. Soaking poppy seeds in hot water softens the outer shell of the seed and allow the seeds to have a better flavor when they are baked in the cake. It takes just a few minutes so don’ t skip this step!

Buttermilk Glaze

My favorite part of this cake is the buttermilk glaze. I’m crazy for buttermilk lately. I keep some in my fridge constantly now for when the baking mood hits me. This glaze is both sweet and tangy. It cooks on your stove top for just a few minutes and then gets poured over a hot cake so that it soaks in.

A close up of a poppy seed cake with a piece missing

Other Coconut Cake Recipes

Tools to Make This Cake

  • Bundt Cake Pan: This is a classic, must-have kitchen tool.
  • Bundt Cake Carrier: Store your cake in this carrier to keep it fresh and easy to transport!
  • Cake Plate: I have this cake plate and everyone loves it! It comes with the cute server too.
poppy seed bundt cake
poppy seed bundt cake

Coconut Poppy Seed Cake

5 from 1 vote
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!
Servings 12
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients
 

Prepare the Poppy Seeds:

  • 1/4 cup poppy seeds
  • 1/2 cup boiling water

For the Cake:

  • 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

For the Buttermilk Glaze:

  • 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

Instructions
 

  • 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.

Video

Nutrition

Calories: 429kcal | Carbohydrates: 64g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 439mg | Potassium: 136mg | Fiber: 2g | Sugar: 40g | Vitamin A: 230IU | Vitamin C: 0.2mg | Calcium: 159mg | Iron: 1.9mg
Course Dessert
Cuisine American
Calories 429

coconut poppy seed cake title image

About Julie Clark

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