Coconut Poppy Seed Cake Recipe

Coconut Poppy Seed Cake Recipe photo by Taste of Home

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"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."

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Coconut Poppy Seed Cake Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 20-24 Servings

15 20 35

Ingredients

1 package white cake mix (regular size)
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 13x9-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.

Originally published as Coconut Poppy Seed Cake in Quick Cooking March/April 1999, p14