1 pkg. yellow cake mix
1 c. water
1/2 c. oil
4 eggs
1 pkg. instant coconut cream pudding mix
4 tbsp. poppy seed

Mix together dry cake and pudding mixes with poppy seed. Add water and liquid shortening. Add eggs, one at a time, beating well after each. Pour batter into a well-greased and floured Bundt pan.

Bake at 350°F for 45 minutes. Cool in pan for 15 minutes, then invert onto plate. Glaze with a glaze made from powdered sugar, lemon juice and melted butter.