Taste of Home
Coconut Poppy Seed Cake
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 24 servings.
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
Ingredients
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1 package white cake mix (regular size)
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1/2 cup sweetened shredded coconut
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1/4 cup poppy seeds
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3-1/2 cups cold whole milk
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1 teaspoon coconut extract
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2 packages (3.4 ounces each) instant vanilla pudding mix
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1 carton (8 ounces) frozen whipped topping, thawed
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1/3 cup sweetened shredded coconut, toasted, optional
Directions
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1.
Prepare cake according to package directions, adding coconut and poppy seeds to batter.
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2.
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.
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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.
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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