Coconut Poppy Seed Cake

"This moist coconut cake is definitely one of my most-requested desserts," reports Gail Cayce of Wautoma, Wisconsin. "Use different cake mixes and pudding flavors for variety."

Photo by Vicki L T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 1

    package (18-1/4 ounces) white cake mix

  • 1/2

    cup flaked coconut

  • 1/4

    cup poppy seeds

  • 3-1/2

    cups cold milk

  • 1

    teaspoon coconut extract

  • 2

    packages (3.4 ounces each) instant vanilla pudding mix

  • 1

    carton (8 ounces) frozen whipped topping, thawed

  • 1/3

    cup flaked coconut, toasted, optional

Directions

Prepare cake according to package directions, adding coconut and poppy seeds to batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired. Yield: 20-24 servings.

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