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Coconut Poppy Seed Bundt Cake

4.7 | 6 Reviews
Total Time:Prep: 15 min. Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Kathy Schrecengost, Oswego, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

This cake tastes so old-fashioned, you might be tempted not to tell anyone it starts with a mix! A hint of coconut and the tender texture make it simply scrumptious. All you need to dress it up is a dusting of powdered sugar. —Kathy Schrecengost, Oswego, New York

TEST KITCHEN APPROVED

Coconut Poppy Seed Bundt Cake

4.7 | 6 Reviews Add your review
Yield:12 servings
Prep:15 min
Cook:50 min
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Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup water
  • 1/2 cup canola oil
  • 3 large eggs
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut
  • 2 tablespoons poppy seeds
  • Confectioners' sugar
Text Ingredients
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Directions

  1. 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.
  2. 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.
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