Timeless Turkish Poppy Seed and Coconut Cake: A Beloved Family Recipe for Decades

Timeless Turkish Poppy Seed and Coconut Cake: A Beloved Family Recipe for Decades

This Turkish Coconut Poppy Seed Cake is a cherished recipe that has been a family favorite for almost twenty years. The cake features a light, 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 those with a sweet tooth but also provides a delicious freshness that enhances every bite. The combination of simple ingredients and tangy syrup creates a memorable dessert that has stood the test of time in a family's culinary tradition.


Why you'll love this: A family's love for this cake for almost two decades speaks volumes about its delicious taste and texture. The cake itself is soft and moist, enriched with poppy seeds which give it a slight crunch and earthy flavor, balanced by the sweet and creamy coconut filling. 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 the perfect balance of flavors.

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Perfect occasion: This cake is ideal for any family gathering, especially celebrations like birthdays or festive holidays where tradition and comfort food are cherished. It's also perfect for casual get-togethers or as a special gift to brighten up an ordinary day. Serve it at your next family gathering or potluck and watch it become a new favorite among your friends and family.

Decorating Tips: Enhance the appearance of this cake by sprinkling additional coconut shavings on top of the whipped cream for a snowy, inviting look. Consider adding some edible flowers or mint leaves for a pop of color. For a more festive touch, lightly toast some coconut flakes until golden brown and sprinkle them on top for added texture and a nuttier flavor.


  • 2 eggs
  • 100 ml of milk
  • 80 ml of oil
  • 80 grams of sugar
  • 100 grams of flour
  • 1 sachet of vanilla sugar
  • 1/2 teaspoon baking powder
  • 50 grams of poppy seeds
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Sugar Syrup:

  • 250 grams of sugar
  • 300 ml of water
  • 1 teaspoon of lemon juice


  • 400 ml of cream
  • 2 sachets of stiffening cream
  • 50 grams of coconut shavings


  1. In a mixing bowl, whisk together eggs, milk, oil and sugar until well combined. Gradually incorporate the flour, vanilla sugar, baking powder and poppy seeds until the dough is smooth.
  2. Pour the batter into a greased 26cm springform pan and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 15 to 20 minutes or until golden brown.
  3. For the syrup, combine the sugar and water in a saucepan and bring to the boil. Simmer for 10 minutes, then add the lemon juice and simmer for another 5 minutes.
  4. Let the cake cool completely, then pour the hot sugar syrup evenly over the top.
  5. Whip the cream with the cream whisk until it holds peaks, then spread it over the cooled, syrup-soaked cake. Sprinkle with coconut shavings.
  6. Refrigerate the cake until ready to serve, allowing the flavors to meld beautifully.


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