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Coconut Poppy Seed Cake

 Coconut Poppy Seed Cake
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
20-24 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 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


  • 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.