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Poppyseed cake

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Submitted by Cheryl Hendricks


  • For cake:
  • ½ cup margarine
  • ½ cup shortening
  • 2 cup sugar
  • 5 eggs (separated)
  • 2 cups flour
  • 1 tsp soda
  • 1 sm box instant vanilla pudding
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 cup coconut
  • 1 cup pecans (chopped)
  • ½ of 4 oz bottle poppy seeds
  • Coconut pecan filling:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 slightly beaten egg yolks
  • 1 stick butter
  • 1 cup coconut
  • 1 cup pecans (chopped)
  • Poppyseed frosting:
  • 8 oz cream cheese (softened)
  • 1 stick margarine (softened)
  • 1 1 ½ box confectioners’ sugar
  • 1 tsp vanilla
  • 3 Tablespoons poppy seeds



Cream shortening margarine and sugar until smooth.  Add egg yolks, beat well. Sift flour, soda and pudding.  Add flour to the creamed mixture alternately with the buttermilk.  Add coconut, pecans, vanilla and half a jar of poppy seeds.  Fold in stiffly beaten egg whites.

Bake in three 9” layer pans at 325 for 25-30 minutes.

Coconut pecan filling:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks and one stick butter.  Combine in a sauce pan and add one teaspoon vanilla.  Cook and stir over medium heat until thickened; about 15 minutes.  Add 1 cup coconut and 1 cup pecans (chopped).  Cool until thick enough to spread.  Spread equal amounts between layers but not on top.

Poppyseed frosting:

Beat cream cheese and margarine until smooth.  Add confectioners’ sugar, vanilla and poppy seeds.  Blend until light and fluffy.  Ice sides and top of cake.

This cake can be embellished with, strawberries, toasted coconut, etc., on icing.

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