Description
This Poppy Seed Coconut Cake is a moist and flavorful bundt cake combining the tropical richness of coconut with the nutty crunch of poppy seeds. Enhanced by a creamy lemon glaze, this cake is perfect for any occasion, delivering a sweet coconut twist on a classic butter pecan cake base.
Ingredients
Scale
Cake Ingredients
- 1 box butter pecan cake mix
- 1 (3.4-oz) box coconut instant pudding
- 1 cup water
- â…“ cup vegetable or canola oil
- 3 eggs
- 1 cup sweetened coconut flakes
- 2 Tbsp poppy seeds
Glaze Ingredients
- 1 cup powdered sugar
- 1 Tbsp butter, softened
- 1 Tbsp lemon juice
- 1 to 2 Tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (176ºC). Grease and flour a bundt cake pan thoroughly to ensure the cake releases easily after baking.
- Mix Batter: In a large bowl, combine the butter pecan cake mix, coconut instant pudding, water, vegetable or canola oil, and eggs. Using an electric hand mixer, beat the mixture for 2 minutes until smooth and well incorporated. Gently fold in the sweetened coconut flakes and poppy seeds, distributing them evenly throughout the batter.
- Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, cool the cake in the pan for 10 minutes to set.
- Cool and Remove Cake: After the initial cooling period, carefully remove the cake from the pan and transfer it to a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, softened butter, lemon juice, and 1 to 2 tablespoons of milk to achieve a smooth, pourable glaze. Adjust milk quantity to reach desired consistency.
- Glaze the Cake: Pour the lemon glaze evenly over the cooled cake, allowing it to drip down the sides. Let it set before serving to enhance flavor and presentation.
Notes
- You can substitute sweetened coconut flakes with unsweetened if you prefer less sweetness.
- Adjust lemon juice in the glaze to taste, adding more for a tangier finish.
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off excessively.
- For added texture, sprinkle extra coconut flakes or poppy seeds on top of the glaze before it sets.
- Storing the cake in an airtight container at room temperature will keep it fresh for up to 3 days.
