Coconut Poppy Seed Cake Recipe
Coconut Poppy Seed Cake Recipe photo by Taste of Home

Coconut Poppy Seed Cake Recipe

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This moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. —Gail Cayce, Wautoma, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 20-24 servings


  • 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


  1. Prepare cake according to package directions, adding coconut and poppy seeds to batter.
  2. 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.
  3. 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

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Reviewed Dec. 26, 2014

"Made this and took to a church luncheon. It got a lot of thumbs up! I will be making it again."

Reviewed Jul. 13, 2014

"easy and handy, the taste was a little too synthetic from all the mixes - too much salt, too much sugar for my taste. won't be making again."

Reviewed Jul. 11, 2014

"Very good"

Reviewed Jun. 17, 2014

"I would give this cake a good but not excellent rating. I've tasted better and more moist cakes than this. It was not memorable enough for me to repeat again."

Reviewed Jun. 8, 2014

"Husband likes this cake a lot!! Delish :)"

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