This Blood Orange Coconut Bundt Cake with Poppy Seeds is the kind of cake I like to keep on the counter all week long.
It’s the kind of cake where you tell yourself you’ll cut a tiny slice, just to even it off, — and somehow you’re back in the kitchen an hour later trimming another one.
Poppy seeds are most often paired with lemon, but they work just as beautifully with orange. Add coconut to the mix and the whole thing leans a little tropical. The batter is scented with plenty of blood orange zest and studded with sweetened shredded coconut and poppy seeds for a bit of texture. I tested the recipe with both buttermilk and coconut milk, and coconut milk was the clear winner. It makes the cake richer and more tender without giving it a strong coconut flavour.
Why You’ll Love This Blood Orange Coconut Bundt Cake
- Bright citrus flavour from plenty of blood orange zest
- Tender crumb thanks to coconut milk
- Great texture from shredded coconut and poppy seeds
- Even better on day two when the flavours settle
Keys to Success
1. Use Fresh Blood Orange Zest:
Blood orange zest does most of the flavour work in this blood orange coconut cake, so be sure to zest the fruit before juicing it and avoid the bitter white pith. The oils in the zest are what give the cake its vibrant citrus aroma.
2. Weigh Your Ingredients
For consistent results, use a kitchen scale. Baking by weight eliminates the guesswork that comes with measuring cups and ensures the cake turns out exactly as intended every time.
3. Don’t Overmix the Batter
Once the flour is added, mix just until combined. Overmixing can develop gluten and lead to a tougher crumb instead of the soft texture you want in a Bundt cake.
4. Prep the Bundt Pan Thoroughly
Bundt cakes have lots of crevices, which makes them prone to sticking. Grease every detail of the pan well and lightly flour it to guarantee a clean release.
5. Let the Cake Cool Before Glazing
Allow the cake to cool completely before adding the glaze. If the cake is still warm, the glaze will melt and run off instead of setting into a smooth finish.
6. Adjust the Glaze Consistency
Add blood orange juice to the icing sugar gradually until the glaze is thick but pourable. If it becomes too thin, simply whisk in a little more icing sugar.
How to make Blood Orange Coconut Bundt Cake with Poppyseeds
Blood Orange Coconut Bundt Cake with Poppy Seeds
Equipment
- 1 10 inch Bundt pan
Ingredients
Non-stick coating for Bundt pan
- 16 grams all-purpose flour
- 25 grams vegetable oil
- 25 grams vegetable shortening, such as Crisco
For the cake:
- 4 large blood oranges, zested and juiced
- 277 grams all-purpose flour
- 375 grams granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon Diamond Crystal Kosher salt
- 3 large eggs
- 150 grams safflower or other neutral vegetable oil
- 90 grams full-fat coconut milk
- 170 grams full-fat sour cream, do not use fat free
- 1 teaspoon vanilla bean paste or vanilla extract
- 75 grams sweetened, shredded coconut
- 1 Tablespoon poppy seeds
Garnish for cake
- 1 Tablespoon blood orange zest, reserved from the oranges used for the cake
- 1 Tablespoon poppy seeds
- 2 Tablespoons sweetened shredded coconut, toasted
For the glaze:
- 300 grams icing sugar, sifted
- 6 Tablespoons blood orange juice, reserved from juicing the oranges
- 2 Tablespoons corn syrup
- pinch Diamond Crystal Kosher salt
Instructions
Make Non-stick coating
- In a small bowl, whisk together flour, oil and shortening until smooth.
Make cake:
- Preheat the oven and prepare the pan: Preheat the oven to 325°F. Using a pastry brush, generously coat the inside of a 10-inch Bundt pan with the non-stick mixture, making sure to get into all the crevices, including the centre tube. Set aside.
- Zest and juice the blood oranges: Finely grate 4 tablespoons of zest from the blood oranges. Set aside 1 tablespoon for the garnish and use the remaining 3 tablespoons in the cake batter.Juice the oranges until you have 3/4 cup juice. Set aside 6 tablespoons for the cake batter and 6 tablespoons for the glaze.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a medium bowl, lightly whisk the eggs. Add 3 tablespoons blood orange zest, 6 tablespoons blood orange juice, the oil, coconut milk, sour cream and vanilla. Whisk until smooth and well combined. Whisk in the shredded coconut and poppy seeds.
- Combine the batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently just until no dry streaks remain. Do not over mix.
- Pour liquid ingredients into bowl of dry ingredients. Use a rubber spatula to mix everything together.
- Fill the pan and bake: Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 30 minutes. Loosely cover the cake with foil and continue baking for 20 minutes more, or until a cake tester or skewer inserted into the centre comes out clean.For extra precision, an instant-read thermometer inserted into the centre of the cake should register 200–205°F.
- Cool: Let the cake cool in the pan for 20 minutes, then carefully invert it onto a wire rack. Let it cool completely before glazing.
- Mix garnish ingredients: In a small bowl mix together zest, poppy seeds and coconut.
Garnish and glaze
- Make the garnish: In a small bowl, stir together the reserved blood orange zest, poppy seeds, and toasted coconut.
- Glaze the cake: In a medium bowl, whisk together the icing sugar, blood orange juice, corn syrup, and salt until smooth. Spoon or pour the glaze over the cooled cake, letting it drip naturally down the sides. While the glaze is still wet, sprinkle the top with the garnish mixture. Let the glaze set for about 1 hour before slicing and serving.
Nutrition
Frequently asked questions
Can I use regular oranges instead of blood oranges?
Yes. Navel or Cara Cara oranges work well. The glaze will be pale instead of pink, but the flavour will still be bright and citrusy.
What size Bundt pan should I use?
This recipe is designed for a 10–12 cup Bundt pan. Fill the pan about ¾ full so the cake has room to rise.
Can this cake be baked in loaf pans instead of a Bundt pan?
Yes. Divide the batter between two 9×5-inch loaf pans and begin checking for doneness around 35-40 minutes.
Can this cake be frozen?
Yes. Slice the cake and wrap individual pieces well. Store in the freezer for up to two months. Thaw at room temperature.
Does the cake really taste better on day two?
Yes. Like many Bundt cakes, the flavour improves as it sits and the crumb becomes even more tender.
If you’re looking for a cake that feels a little special but still fits easily into everyday baking, this Blood Orange Coconut Bundt Cake is a good one to add to your rotation. The bright citrus flavour, soft crumb, chewy bits of coconut, and delicate crunch from the poppy seeds mean every bite has a little something going on — exactly the way I like a cake to be. Leave it on the counter and watch it slowly disappear — or do what I often do and wrap a few slices for the freezer, where my husband inevitably goes foraging late at night.
More Citrus Desserts You Might Enjoy
- Cara Cara Orange Buttermilk Ice Cream
- Blood orange Meringue Pie
- Blood orange Meringue Tart
- Cara Cara Orange Pound Cake