This Turkish Poppy Seed Cake with Coconut is a cherished recipe that has been a family favorite for nearly twenty years. The cake features a light and airy texture infused with the nutty flavor of poppy seeds and the tropical sweetness of coconut. Drizzled with a lemon-infused sugar syrup, this dessert not only satisfies the sweet tooth but also brings a delightful freshness that enhances every single bite. The combination of simple ingredients and the zestful syrup creates a memorable dessert that has stood the test of time in one family’s culinary tradition.
Why You’ll Love This: The love for this cake in one family for nearly two decades speaks volumes about its delightful taste and texture. The cake itself is soft and moist, enriched with poppy seeds that provide a slight crunch and earthy flavor, balanced by the sweet and creamy coconut topping. The zesty lemon sugar syrup soaks into the cake, adding a bright note that makes each slice irresistibly tempting. It’s a simple yet sophisticated cake that offers a perfect balance of flavors.
Perfect Occasion: This cake is ideal for any family gathering, especially celebrations like birthdays, anniversaries, or festive holidays where tradition and comfort food are cherished. It’s also perfect for casual get-togethers or as a special treat to brighten any ordinary day. Serve it at your next family reunion or potluck and watch it become a new favorite among your friends and relatives.
Decoration Tips: Enhance this cake’s appearance by sprinkling extra coconut shavings on top of the whipped cream for a snowy, inviting look. Consider adding a few edible flowers or mint leaves for a pop of color. For a more festive touch, lightly toast some of the coconut shavings until golden and sprinkle them over the top for added texture and a nuttier flavor.
Ingredients:
- 2 eggs
- 100 ml of milk
- 80 ml of oil
- 80 grams of sugar
- 100 grams of flour
- 1 packet of vanilla sugar
- 1/2 packet of baking powder
- 50 grams of poppy seeds
Sugar Syrup:
- 250 grams of sugar
- 300 ml of water
- 1 teaspoon of lemon juice
Topping:
- 400 ml of cream
- 2 packets of cream stiffener
- 50 grams of coconut shavings
Instructions:
- In a mixing bowl, whisk together eggs, milk, oil, and sugar until well combined. Gradually mix in flour, vanilla sugar, baking powder, and poppy seeds until the batter is smooth.
- Pour the batter into a greased 26 cm springform pan and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 15-20 minutes or until golden brown.
- For the syrup, combine sugar and water in a saucepan and bring to a boil. Let it simmer for 10 minutes, then add the lemon juice and simmer for an additional 5 minutes.
- Allow the cake to cool completely, then evenly drizzle the warm sugar syrup over the top.
- Whip the cream with the cream stiffener until it holds peaks, then spread over the cooled, syrup-soaked cake. Sprinkle with coconut shavings.
- Refrigerate the cake until ready to serve, allowing the flavors to meld beautifully.
Enjoy!
