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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 429kcal

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.

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