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.
Easy 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 Poppy Seed Coconut 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 Poppy Seed Coconut Cake a few days in advance and store it in an air-tight container.
Can I Freeze Poppy Seed Coconut Cake?
I love to freeze cakes like this Poppy Seed Coconut Cake. I typically freeze the leftovers, but you can freeze the whole cake as well. I suggest freezing the whole 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!
prep time: 5 minscook time: 35 minutes total time: 40 mins
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. #bundtcake #cake #dessert #potluck #christmas #thanksgiving
1 box butter pecan cake mix
1 (3.4-oz) box coconut instant pudding
1 cup water
1/3 cup vegetable/canola oil
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
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.
I used Betty Crocker cake mix.
Do not make the cake or pudding. Only use the dry mix.