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Adjust Servings:
Eggs – 6
Butter – 9 oz (255 g)
Sugar – 7 oz (200 g)
Wheat Flour – 8 ½ oz (240 g)
Baking Powder – 1 ½ tsp
Sunflower Oil – 7 tbsp
Cocoa Powder – 1 tbsp
Shredded Coconut – 3 oz (90 g)
Poppy Seeds – 3 oz (90 g)
Powdered Sugar – to taste

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Poppy Seed Coconut Bread

Poppy Seed Coconut Bread

  • 1h 20 min
  • Serves 6
  • Medium




A soft homemade pastry is always a great idea. Firstly, as a rule, it has a relatively simple preparation process. Secondly, you can explore the many flavors until you find your favorites. On our part, we will be happy to help you with your explorations by continuing to share new recipes. This time, we will show you how to make an airy poppy seed coconut bread.

We swear by this beauty! First of all, the dessert combines perfectly balanced tastes. Additionally, thanks to cocoa, coconut, and poppy seeds, it turns out dazzling. Did we also mention its heavenly aroma? You only need to make this poppy seed coconut bread once, and you will surely fall in love with it forever!



Beat softened butter with sugar. Beat in the eggs, one at a time, beating the mixture well between each one.


Add flour and baking powder, and whisk. Then add sunflower oil and whisk again.


Divide the dough into three equal parts. Combine the first with cocoa, the second with coconut, and the third with poppy seeds. Mix thoroughly.


Grease the cake pan with butter. Lay the dough with cocoa as the first layer and form the sides. Next, lay the dough with coconut. Make a small indentation in it.


Finally, gently fill the indentation with poppy seed dough and use it to form the top of the cake as well.


Bake for 60 minutes at 360 °F.

Sprinkle the finished tricolor bread with powdered sugar and let cool. The treat looks so chic that you can serve it as dessert for holidays. Be sure to try, and, of course, bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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