Coconut Poppy Seed Bundt Cake Food
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!
Provided by Julie Clark
Categories Dessert
Time 1h10m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 429 kcal, Carbohydrate 64 g, Protein 5 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 439 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
COCONUT POPPY SEED BUNDT CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- 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. , 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.
Nutrition Facts :
POPPY SEED CAKE
Kitchen Chatter and Friends Cookbook 2. This is a simple and tasty cake- the lemon glaze makes it even better!
Provided by Pat Duran
Categories Puddings
Time 55m
Number Of Ingredients 9
Steps:
- 1. Mix cake mix, dry instant pudding and poppy seed together in a large mixing bowl. Add water and oil. mix well; add eggs one at a time, beating well after each addition. Pour batter into well greased and floured Bundt pan. Bake at 350^ for 45 minutes or until tooth pick comes out clean. Allow to cool in pan 15 minutes, then remove. Drizzle with a mixture of the powdered sugar, lemon juice and butter.
COCONUT CREAM POPPY SEED BUNDT CAKE
A hint of coconut and the tender texture of this cake give it an old fashioned taste, even though it starts with a cake mix. Delicious and easy!
Provided by Marie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake and pudding mixes, water, oil and eggs in mixing bowl and beat on low speed until moistened.
- Beat on medium speed for 2 minutes.
- Stir in the poppy seeds.
- Pour into greased and floured 10" bundt pan and bake at 350 degrees for approximately 50 minutes or until toothpick inserted near center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- Dust with confectioner's sugar.
Nutrition Facts : Calories 327.6, Fat 16.8, SaturatedFat 3.2, Cholesterol 53.7, Sodium 385, Carbohydrate 41, Fiber 0.9, Sugar 24.1, Protein 3.8
LEMON POPPY SEED BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
- Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
- In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
- Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
- For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.
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- Lower oven rack to lower third position and preheat oven to 350 degrees. For a bundt cake: Grease a 10-inch bundt pan with avocado oil, olive oil, butter, or coconut oil. Be sure to get in between all the nooks and crannies. For muffins: Line a muffin tin with baking cups. The batter will make approximately 18 muffins.
- Place the eggs in a large bowl and cover with warm water to bring to room temperature. Set aside.
- In a large mixing bowl, whisk together the coconut flour, sea salt, baking soda, sweetener, and poppy seeds. Break up any clumps with your fingers.
- In a separate bowl, whisk together the vanilla, avocado oil, lemon juice, lemon zest, and room temperature eggs.
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- Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour).
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