COCONUT POPPY SEED CAKE

Coconut Poppy Seed Cake image

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

Provided by Taste of Home

Time 35m

Yield 24 servings.

Number Of Ingredients 8

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

Steps:

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 : Calories 211 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 231mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.