A perfect cake for warm holidays, this wonderful poppy seed Bundt cake is so addictive that your guests and family members will simply keep on demanding more if you serve them just a slice. The coconut flakes and poppy seeds add just the right amount of bite to this cake and make it taste much better than a simple yellow cake.
However, you must never reveal that this cake is made of yellow cake mix or else the preparation will seem much easier. Make your guests believe that you have put in a lot of efforts and they will also pay off for all your efforts with golden brownie points.
Preparation Time: 15-17 minutes
Baking Time: 50 minutes
1 small pack of yellow cake mix
3 large eggs, at room temperature
Confectioner’s sugar, for dusting
½ teaspoon of pure coconut extract
1 cup of water, at room temperature
4 teaspoons of poppy seeds
1 pack of instant vanilla pudding mix
½ cup of canola or vegetable oil
½ cup of coconut flakes
1. Remove the eggs from your refrigerator and place them in a bowl. Let the eggs come down to the room temperature. In the meantime, preheat your oven to 350 degrees Fahrenheit and then take a Bundt pan. Grease the Bundt pan evenly and then sprinkle a little bit of flour into the pan. Rotate the pan to spread the flour evenly in the pan and to coat its every nook and corner with the flour. Once completely coated with the flour, dispose-off the excess flour and then set aside the Bundt pan.
2. After that, fix the mixing bowl to your standing electric mixer and tip the eggs into it. Whisk the eggs until they turn thick and pale yellow in color. Once that happens, add the oil to the eggs and whisk again on high speed until well combined. After that, add the cake mix a little at a time and continue whisking the mixture until the entire mix is incorporated. Once the entire cake mix is added, add the pudding mix and whisk again to combine.
3. Scrape down the sides of the bowl occasionally to extract the batter sticking to the sides of the bowl and then slowly add the water and coconut extract to loosen the batter. Whisk the batter constantly on low speed while adding the water. Once you get a smooth batter with no lumps in it, fold-in the coconut flakes and the poppy seeds. Do not whisk the batter much while folding-in the poppy seeds. Once done, pour the batter evenly into the prepared Bundt pan.
4. Level the top of the batter in the Bundt pan and then pop the pan into the oven. Bake the cake for 50-52 minutes or until a toothpick emerges out neat when inserted at the canter of the cake. Once ready, take out the cake from the pan and place it on a wire rack. Once the cake cools down, place it upside-down on the top of a glass which is kept inverted. Let the cake stay in that posture for 10 minutes and then run a knife through the sides and base of the pan to remove the cake from it. Finally, dust the top of the cake with confectioner’s sugar before serving.