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.
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!
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.
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.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
For the Buttermilk Glaze:
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.
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