Coconut Poppy Seed Cake
Indulge in the luscious flavors of a Coconut Poppy Seed Cake, a decadent treat that combines the tropical richness of coconut with the subtle crunch of poppy seeds. This moist and tender cake is made with creamy coconut milk and sweet shredded coconut, creating a delightful texture and flavor in every bite. Perfectly balanced with the brightness of vanilla and a buttery base, this cake bakes to golden perfection in just under an hour. Serve it as a showstopping dessert or an elegant addition to your brunch table. For an extra touch of sweetness, finish with a light dusting of powdered sugar. Whether you're celebrating a special occasion or simply treating yourself, this homemade coconut poppy seed cake is guaranteed to impress. Keywords: coconut poppy seed cake, coconut milk dessert, easy bundt cake recipe, tropical cake recipe, homemade cake with poppy seeds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter, softened
- 4 pieces Large eggs
- 1 cup Coconut milk
- 2 tablespoons Poppy seeds
- 1 cup Shredded sweetened coconut
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or round cake pan.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds. Set aside.
In a large bowl, beat the softened butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients in three batches and the coconut milk in two batches, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the shredded sweetened coconut using a spatula.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Optional: Dust cooled cake with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 37.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
