Poppy Seed Coconut Cake – seriously delicious! Only a few simple ingredients make this delicious cake. Butter pecan cake mix, coconut instant pudding, eggs, water, oil, poppy seeds, and sweetened coconut. Top the cake with a quick powdered sugar glaze. Great for potlucks, parties, and the holidays! Can make a few days in advance and store in an air-tight container.
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Pin This RecipeEasy Poppy Seed Coconut Cake
I made this easy Poppy Seed Coconut Cake for our Labor Day cookout and it was a HUGE hit! I mean what’s not to love?!?!? Moist butter pecan cake loaded with coconut! I’m not even a big coconut fan and I loved this cake. This cake is great for parties, potlucks, and makes a great homemade gift for the upcoming holidays too! All you need is a dollop of whipped cream and you are set!
How to Make Poppy Seed Coconut Cake with Cake Mix
This Bundt cake starts with a box of butter pecan cake mix. I used Betty Crocker. You are just going to use the cake mix. Do NOT make the cake according to the box directions!
To the cake mix, you are going to add a box of coconut instant pudding. eggs, water, oil, sweetened coconut, and poppy seeds. Once everything is mixed together, pour the batter into a 12-cup fluted bundt pan or divide between two 8-inch loaf pans and bake.
Once the cake has cooled, whisk together powdered sugar, softened butter, lemon juice, and milk. Pour the glaze over the cake and serve. We like to serve the cake with some fresh whipped cream and strawberries. It is equally delicious with a big scoop of vanilla ice cream!
If you aren’t a fan of coconut, you can leave out the coconut flakes and the cake will be fine. You can bake this cake a few days in advance and store it in an air-tight container.
Can I Freeze Pound Cake?
I love to freeze cakes like this Poppy Seed Coconut Cake. I suggest freezing the cake without the glaze and adding the glaze once the cake thaws. When freezing the leftover cake, I will slice it into individual pieces and wrap them in plastic wrap and put the wrapped slices in a freezer bag. Great for when you want a sweet treat later!
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Poppy Seed Coconut Cake
Equipment:
Ingredients:
- 1 box butter pecan cake mix
- 1 (3.4-oz) box coconut instant pudding
- 1 cup water
- ⅓ cup vegetable/canola oil
- 3 eggs
- 1 cup sweetened coconut flakes
- 2 Tbsp poppy seeds
- 1 cup powdered sugar
- 1 Tbsp butter, softened
- 1 Tbsp lemon juice
- 1 to 2 Tbsp milk
Instructions:
- Preheat oven to 350ºF. Grease and flour a bundt cake pan and set aside.
- Combine cake mix, pudding mix, water, oil, and eggs. Beat with an electric hand mixer for 2 minutes. Stir in sweetened coconut flakes and poppy seeds.
- Pour batter into prepared pan.
- Bake for 30 to 40 minutes. Cool in pan for 10 minutes. Remove cake from pan and cool completely on wire rack.
- Whisk together powdered sugar, butter, lemon juice, and milk. Pour over cooled cake.
Notes:
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Why does it say “Pin” to favorite board, but I can’t find a place that lets me pin it to Pinterest ?
Did you click the white/gray box that says “Pin this Recipe”? It works fine for me.
Silly question because I’ve never baked in a bundt pan before, but what size do you recommend? The 12 cup? Looks delicious and I can’t wait to try it.
Yes – a 12 cup is a standard Bundt pan. I linked to the one I used in the recipe card – look under equipment.
Looks so good!!! I'm thinking muffins!!