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Lemon Coconut Poppy Seed Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
This easy Lemon Coconut Poppy Seed Cake is a light, delicious choice that is perfect for any spring or summer gathering.
Course: Dessert
Cuisine: American
Servings: 24
Calories: 59 kcal
  • 1 (16.25 ounce) package white cake mix
  • 1-1/4 cups water (see recipe note)
  • 1/3 cup vegetable oil (see recipe note)
  • 3 whole eggs or egg whites (see recipe note)
  • 1/2 cup sweetened shredded coconut
  • 1 lemon zested and juiced
  • 2 tablespoons poppy seeds
  • 3-1/2 cups cold whole milk
  • 1 teaspoon coconut extract
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 (8 ounce) carton frozen whipped topping (Cool Whip), thawed
  • 1/3 cup sweetened shredded coconut, toasted
  1. Prepare cake mix with water, oil, and eggs (see recipe note) according to package directions. Use a spoon to fold 1/2 cup sweetened shredded coconut (not toasted), lemon zest, lemon juice, and poppy seeds into batter. Pour into a greased 13" x 9" baking pan. Bake at 350 degrees according to package directions for a 13" x 9" pan (approximately 29 to 32 minutes) or until a toothpick inserted in the center comes out clean. Cool completely.

  2. Add both packages of pudding mix, milk, and coconut extract to a large mixing bowl. Whisk for 2 minutes then let stand for 2 minutes or until soft-set. Spread over the cooled cake. Spread with whipped topping. Sprinkle with toasted coconut and garnish with lemon slices, if desired.
Recipe Notes

My Betty Crocker cake mix called for the amount of water, oil and eggs shown in the ingredient list above. Check your cake mix package for ingredient amounts and cooking times. The cake shown in this post was prepared with 3 whole eggs. For a lighter white cake, use just the egg whites.

To toast coconut: Preheat oven to 325 degrees F. Place 1/3 cup coconut on parchment paper lined baking sheet and transfer to the oven. Bake for 4 minutes. Toss with a spatula and return to oven for an additional 3 to 4 minutes, or until browned to your liking.

Make-Ahead Instructions: Follow as written but after spreading pudding mixture on top of cooled cake, cover tightly with plastic wrap or foil and refrigerate overnight. Spread with whipped topping and garnish with toasted coconut and lemon slices just before serving.

Adapted from Taste of Home 

Nutrition Facts
Lemon Coconut Poppy Seed Cake
Amount Per Serving
Calories 59 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 1mg0%
Sodium 22mg1%
Potassium 48mg1%
Carbohydrates 3g1%
Sugar 2g2%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 2.4mg3%
Calcium 29mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.