Coconut Poppy Seed Bundt Cake Recipes

COCONUT POPPY SEED CAKE

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.

POPPY SEED BUNDT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

COCONUT POPPY SEED CAKE

Steps:

• Prepare cake according to package directions, adding coconut and poppy seeds to batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely. , In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired.

POPPY SEED BUNDT CAKE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• Add the eggs, milk, oil and extracts. Use a hand mixer to mix ingredients until well combined, scraping the sides of the bowl as needed.
• Fold in the poppy seeds.
• Pour the batter into the prepared bundt cake pan.
• Bake for 55-60 minutes or until the cake tests done.
• Allow the cake to cool in the pan for 5 minutes, then turn it over onto a plate.
• Whisk the glaze ingredients together in a small bowl.
• Drizzle the glaze over the cake while the cake is still hot.
• Allow the cake to cool to room temperature.
• Store the cake at room temperature in an airtight container.

COCONUT POPPY SEED BUNDT CAKE

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.

POPPY SEED CAKE

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.

KETO COCONUT FLOUR LEMON POPPYSEED BUNDT CAKE (DAIRY-FREE, NUT-FREE, PALEO)

Steps:

• Preheat oven to 325 degrees Fahrenheit and grease a bundt cake pan.
• Whisk together the eggs, oil, and sweetener.
• Add the remaining ingredients and whisk until combined.
• Pour into the prepared bundt cake pan and bake 35 to 37 minutes or until a toothpick inserted comes out clean with a few moist crumbs.
• Remove from the oven and set aside to cool
• To make the glaze, combine ingredients and whisk together until smooth.
• Spoon over the cake and allow the glaze to drop down the sides.
• Garnish with extra lemon zest if desired.

POPPY SEED BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour bundt pan.
• Beat sugar, oil, eggs, vanilla, almond extract.
• Mix flour, poppy seeds, baking powder and salt in medium bowl. Stir dry ingredients alternately with milk into sugar mixture beginning and ending with dry ingredients. Pour batter into prepared Bundt pan. Bake about 50 minutes or until cake tester inserted in the middle comes out clean. Cool cake in pan for about 10 minutes and invert onto a plate.
• Mix glaze together while cake cools in pan and spoon over the warm cake after you invert it onto the plate.

GRAIN-FREE LEMON POPPY SEED MINI BUNDT CAKES (PALEO)

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and lightly spray or grease a 6-hole mini bundt pan.
• Add all of the ingredients for the bundt cakes except for the poppy seeds to a blender. Blend until completely smooth. Stir in the poppy seeds until well combined.
• Pour the batter into the prepared bundt pan, filling the holes 3/4 of the way up. Bake on the center rack of the preheated oven for 23 to 25 minutes, or until golden-brown and cooked through. Allow bundt cakes to sit for 1 hour before turning them out of the bundt pan.
• While the cakes are baking, prepare the glaze. Stir together the ingredients for the glaze in a small bowl until well combined. Refrigerate until ready to use. Drizzle the glaze over the finished bundt cakes and serve.

COCONUT CREAM POPPY SEED BUNDT CAKE

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.

PALEO LEMON POPPYSEED BUNDT CAKE

Steps:

• Preheat the oven to 350° degrees Fahrenheit and set an oven rack in the middle position.
• Grease a 12-cup bundt pan or 2 loaf pans with butter and dust with tapioca flour.
• In a medium bowl, whisk together the flours, poppyseed, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment cream butter (or coconut oil) and honey together. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
• In a small bowl, combine the zest and juice of four lemons.
• With the mixer on low speed, beat in 1/3 of the flour mixture, then 1/3 of the lemon mixture and combine well. Repeat with another third of the flour, then another third of the lemon mixture. Finally, beat in the remaining flour and lemon mixture. Scrape down the sides of the bowl and give another stir to make sure all ingredients are combined well.
• Pour the batter into greased and floured pan(s) and smooth with a spatula.
• Bake for approximately 50 minutes or until toothpick comes out clean.
• Cool the cake in the pan for 15 minutes on a rack.
• Invert the warm cake onto a cooling rack and allow to cool completely (approx.. 1 hour - don't rush as the glaze will just melt straight into the cake if it's too warm)
• Mix all ingredients with a fork until smooth. Spoon the glaze over the top of the cake(s), letting it drizzle down the sides. Give a few minutes to set.

POPPY SEED BUNDT CAKE WITH COCONUT AND CANDIED FLOWERS

Steps:

• Preheat oven to 170°C (approximately 350°F)(convection). Butter two small Bundt cake molds and sprinkle with breadcrumbs.
• For the dough, stir the butter until creamy. Gradually stir in sugar, lemon zest and eggs and season with salt. Combine flour with baking powder, sift and stir into the egg mix. Stir in the poppy-back and divide dough into two halves. Add the coconut liqueur to one half of the dough, the rosewater to the other half. Add milk to each half as needed to form a smooth dough. Put each half of the dough into a mold and smooth out. Bake cakes until golden brown, about 35 minutes. Allow molds to cool slightly, then topple onto a wire cake rack and allow to cool completely.
• For the glaze, divide the sifted powdered sugar into two halves. Whisk together one half with rose water, the other with coconut liqueur. Apply glaze to each Bundt matching the flavors. Sprinkle shredded coconut onto still soft coconut glaze. Decorate rose water Bundt with candied rose petals and silver beads.

POPPY SEED BUNDT CAKE

Steps:

• Put all ingredients in a bowl and mix. Pour into a greased bundt pan. Bake 350℉ (180℃) oven for 45 minutes or until toothpick comes out clean. Sprinkle with powdered sugar.