Coconut Poppy Seed Cake Recipe

Coconut Poppy Seed Cake RecipePhoto by: Taste of Home Coconut Poppy Seed Cake Recipe Rating 5

"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 (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.

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

Healthy Cooking

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Reviews for Coconut Poppy Seed Cake (1)

Coconut Poppy Seed Cake Recipe

Coconut Poppy Seed Cake

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Reviewed on Feb. 08, 2011 by jbenson

This is my GO TO dessert recipe! I love it. It's so light, it's wonderful for summer.

 
 
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