Recipes Food

Coconut Poppy Seed Cake

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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