Classic Coconut Poppy Seed Cake Recipe
“coconut poppy seed cake that’s soft, juicy, and blooming with divine earthy flavors!“
Sigalit Amgar
Original Recipe Author
Nothing radiates earthy tones like poppy seeds. They bring this nutty aroma that can freshen up any afternoon.
And the taste? Just out of this world.
Thankfully, this poppy seed cake recipe with coconuts and vanilla is just the right dessert to put this theory to the test.
WHAT YOU’LL NEED TO MAKE
Classic coconut poppy seed cake:
- For this recipe, you’ll need a 24 cm (9 in.) baking pan. Silicone, aluminum foil, or stainless steel are all acceptable bakeware materials.
- Get out your shopping list and jot down the ingredients you’ll need to make this poppy seed cake!
Frequently Asked Questions:
What do coconut poppy seed cake?
Do I need to use room-temperature eggs?
Yes, it might sound trivial, but using room-temperature eggs helps give the cake a fluffy texture.
How can I keep the cake airy?
Over-mixing hardens the cake. Instead, you want to ensure you’re whisking gently at low speed to keep the air inside the batter.
Read also: Apple Dump Cake Pie Filling
Featured Review
“This is a great coconut poppy seed cake and very easy to make. I also added chocolate cream on top of the poppy seed cake. Super tasty!“
Yardena
Ingredients
Ingrediends of coconut poppy seed cake
- 3 eggs at room temperature
- 1 cup white sugar (7 oz/200g)
- ¾ cup sour cream Or orange juice ( for Cream7 oz/200g – for Juice 8 fl oz/240 m)
- ¾ cup flavorless oil (6 fl oz/180 ml)
- 1 cup shredded coconut (3.35 oz/95 g)
- 1 cup ground poppy seeds (5 oz/145 g)
- 2 teaspoons baking powder (10 g)
- 1 cup flour (4 oz/120 g)
- 1 teaspoon l vanilla extract (0.17 fl oz/5 m)
Instructions
coconut poppy seed cake instruction
Here’s how you can make this coconut poppy seed cake recipe in 10 simple steps:
- Preheat your oven to 320℉/160℃
- Beat the non-separated eggs at high speed for one minute
- Gradually add the sugar and keep beating at high speed for 5 minutes
- Check that batter consistency is airy
- Turn down the whisk to low speed and add the oil gradually
- Pour the sour cream (or orange juice) while whisking
- Add the flour, baking powder, ground poppy seeds, vanilla, and shredded coconut
- Mix gently till the batter is homogeneous
- Grease the baking pan with oil and pour in the poppy seed cake mix
- Bake for 30-40 minutes
Substitution Tips and Tricks
- If you are allergic or just don’t like the texture of shredded coconut, you can replace it with equal amounts of ground almonds.
- However, we wouldn’t recommend substituting or replacing the baking powder. It’s essential for this poppy cake recipe.
Read also: Sour Cream Cake in Just 10 Minutes
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
“I made coconut poppy seed cake – it is very easy and so tasty!“
Nurit Ezra
Fan
“The first time I made this cake, it wasn’t airy enough, but the next time I made sure to beat the eggs properly, and I mixed the mixture gently at the final mix, and the result was amazing! The coconut poppy seed cake turned out airy and incredibly tasty.“
Ofer
Fan
Oh, and we almost forgot!
This Classic Coconut Poppy Seed Cake recipe is a part of our Dessert Series, Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply