Quick & Easy Coconut Poppy Seed Cake
118 1/4 oz. white cake mix
1/4cup poppy seeds
1/4tsp. coconut extract, optional but good
3 1/2cups milk
2packages (3.4 oz. each) instant coconut cream pudding mix
18 oz. carton cool whip, thawed
1/3cup flaked coconut, toasted, optional
How to Make Quick & Easy Coconut Poppy Seed Cake
- 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.
- In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake.
- Spread with whipped topping. Sprinkle with toasted coconut.