Coconut Poppy Seed Cake

By á-10070

Ingredients

• 1 package white cake mix
• 1/4 cup poppy seeds
• 1/4 t. coconut extract, optional
• 3 1/2 cups cold milk
• 2 packages (3.4 oz each) instant coconut cream pudding mix
• 1 carton (12 oz) frozen whipped topping, thawed
• 1/3 cup flakes coconut, toasted, optional

Preparation

Step 1

Prepare cake according to package directions, adding poppy seeds and cocnut extract to batter. Pour into a greased baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 mintes. Spread over the cake. Spread with whipped topping. Sprinkle with coconut if desired.