1/2 cup poppy seeds (If you haven’t tasted them before, start with less)
1/3 cup honey
1 cup shredded sweetened coconut
2 cups all-purpose flour
1 cup butter or margarine
3/4 cup sugar (add more to your taste after batter is ready)
4 eggs – whites and yolks separated
3/4 cup low-fat sour cream
1 tspn vanilla
1 tspn baking soda
1 tspn baking powder
1 tspn salt
Note: For a sugar-free version, omit the sugar in the recipe, and use 1/2 cup honey along with sweetened shredded coconut. But be prepared for a mildly-sweet cake. If you need it a bit more sweet, add some brown sugar to the batter.
In a small sauce pan cook poppy seeds with honey and 1/4 cup water for 5-7 minutes. Turn off the heat and allow them to cool. Some people add the poppy seeds dry, but I think soaking this way helps extract their flavor.
Cream the butter/margarine and sugar in a bowl until light and fluffy. Add the cooled poppy seed mixture to this, and beat in the egg yolks(not the whites)one at a time, beating well after each addition. Finally, blend in sour cream and vanilla.
In another bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the poppy seed mixture to the dry mixture, beating well. Beat egg whites until stiff and fold into the batter.
Pour the batter into a lightly greased and floured 9-inch cake pan. Bake at 350 degrees for about 1 hour and 15 minutes. Allow to cool on wire rack for 10-15 minutes.
Once it’s completely cooled, you can slice into wedges and serve with tea or coffee, or as a light dessert with low-fat whip cream.
You can also wrap the Coconut Cake in double-layered plastic wrap and store it in the fridge for a month. Make sure to bring to room temperature before serving.