P.S. I Love You Cake
Total TimePrep: 25 min. + chilling Bake: 30 min. + cooling
I just pulled it out of the oven. It's cooling, but I'm wondering why the recipe does indicate the amount of poppy seads should be in the batter!
Sounds delish! Except: I don't use frozen whipped topping, aka Cool Whip. It is not a food. Does anyone have a variation, including that good ol' REAL whipped cream?
Love it! Made this yesterday - always looking for ways to change up a cake mix, and this was so moist, dense and flavorful. I forgot to buy coconut extract, but I found the pudding mix and the addition of a little almond extract was still delicious. This cake is best after it has a chance to fully chill for a few hours or overnight. It was just what I was hoping for in a coconut cake. Thanks!
This was a very moist and flavorful cake. It reminded my family of my grandmother's traditional coconut cake, but this recipe was much quicker and easier to make!
A very tasty cake. I made this cake, substituting lemon for coconut, because I am not a coconut fan. It turned out delicious! My only complaint is that the cake is a bit top heavy with the pudding and frosting. If I make this again, i will serve it as a trifle, with layers of cake, pudding, and frosting.
Everyone loved it. I bought the ingredients again today to make it again. Moist and just the right amount of sweetness. Not overpowering.
I prepared this cake for the first time 5/3/14. I didn't have coconut extract, so I used rum extract and I used 1 tsp. of rum extract. I baked the cake, using: 1 cup MILK, the cake mix, the rum extract and 1 package of coconut cream pudding mix, 3 eggs and 1/2 cup vegetable oil! I used the 1/4 cup poppy seeds. I baked 30 minutes at 350o F, using a greased and floured 13x9x2" baking pan. I did prepare the instant vanilla pudding & 2 cups 2% milk. The pudding was put on cake after cooling 15 minutes and pricking holes in top of cake with a fork. Instead of using whipped topping and 1/4 cup instant coconut pudding mix, I used a 1 lb. can of cream cheese frosting, 2 Tbsp. 2% milk, 1 tsp. rum extract and 1 cup confectioners' sugar which I stirred with a mixing spoon until I achieved a spreadable icing. I decided not to sprinkle top with poppy seeds-I'd baked this cake to take to our chapel for our Sunday morning coffee break! We do have a # of youngsters present & they may not be interested in poppy seeds on top of an iced cake. I gave this cake a 4* rating! I think the cake did turn out!I did place cake in my refrigerator with the pudding on top to set for 20 minutes, then I carefully spread the icing over pudding mixture. I then placed cake on a wire rack and put it back in my refrigerator to fully firm up. I trust that this cake goes over well with my chapel group! I didn't want to cut it! I'll take it tomorrow after covering with foil and freeze the cake for another time! Thank you, Sue Groetsch, for sharing your Mom's recipe! This will be a recipe for me to put to use time and again! delowenstein
I live in Montana and had this cake at a friend's a few weeks ago; then found out my sister's friend and co-worker in Wisconsin was sister to Sue Groetsch, the woman who submitted the recipe. The cake was yummy - loved the texture the poppy seeds gave it, although it did discourage me from doing my random CDL drug test the following day, just in case! Loved how moist the cake was, and loved it even more when I found out there was an "almost" personal connection to the recipe!!
The poppy seeds made for an interesting texture and flavor. I sprinkled the cake with coconut instead of the poppy seeds. Makes for a moist cake.
This cake was so yummy! Very moist and full of flavor, plus is didn't take a lot of time to make. I will always have these ingredients on hand In case I need a dessert at the last minute.