Coconut Cream Poppy Seed Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A hint of coconut and the tender texture of this cake give it an old fashioned taste, even though it starts with a cake mix. Delicious and easy! Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package instant coconut cream pudding mix |
1 cup water |
1/2 cup vegetable oil |
3 eggs |
2 tablespoons poppy seeds |
confectioners' sugar |
Directions:
1. Combine cake and pudding mixes, water, oil and eggs in mixing bowl and beat on low speed until moistened.
2. Beat on medium speed for 2 minutes.
3. Stir in the poppy seeds.
4. Pour into greased and floured 10 bundt pan and bake at 350 degrees for approximately 50 minutes or until toothpick inserted near center comes out clean.
5. Cool for 10 minutes before removing from pan to wire rack to cool completely.
6. Dust with confectioner's sugar.
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