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.
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.