quick & easy coconut poppy seed cake

Name: Quick & Easy Coconut Poppy Seed Cake
Prep time: 20 min
Cook time: 20 min
Yield: 20
Cuisine: American
Ingredients: 1 - 18 1/4 oz. white cake mix; 1/4 - cup poppy seeds; 1/4 - tsp. coconut extract, optional but good; 3 1/2 - cups milk; 2 - packages (3.4 oz. each) instant coconut cream pudding mix; 1 - 8 oz. carton cool whip, thawed; 1/3 - cup flaked coconut, toasted, optional

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Not Far From Green Bay, WI

Updated on Feb 17, 2015

This is one of those "semi-homemade" recipes that guests always think that I spent much more time than I actually did. This is a light, very pretty dessert that stands out on dessert tables and buffets. Perfect for Easter, luncheons, church functions and teas. Because it's so pretty and something different, be sure to take copies of the recipe with you. ;)

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 20-24 serving(s)

Ingredients

1 - 18 1/4 oz. white cake mix
1/4 - cup poppy seeds
1/4 - tsp. coconut extract, optional but good
3 1/2 - cups milk
2 - packages (3.4 oz. each) instant coconut cream pudding mix
1 - 8 oz. carton cool whip, thawed
1/3 - cup flaked coconut, toasted, optional

How To Make quick & easy coconut poppy seed cake

Step 1

Prepare cake mix as directed on package adding poppy seeds and coconut extract to batter. Pour into greased 13x9 pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near center comes out clean. Don't over-bake. Cool completely.

Step 2

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake.
Step 3

Spread with whipped topping. Sprinkle with toasted coconut.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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