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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    24 servings

Ingredients

  • 1 package white cake mix (regular size)
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup poppy seeds
  • 3-1/2 cups cold whole 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 sweetened shredded 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° until a toothpick inserted in the center comes out clean, 20-25 minutes. 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.
Nutrition Facts
1 piece: 211 calories, 9g fat (4g saturated fat), 27mg cholesterol, 231mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 3g protein.
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