Coconut poppy seed cake

Coconut poppy seed cake

Ingredients/Components

• frozen whipped topping, thawed - 1 carton
• cold milk - 3 c
• 4 oz - 2 packages
• poppy seeds - 1/4 c
• 18 1/4 oz - 1 pkg
• coconut extract, optional - 1/4 tsp
• flaked coconut, toasted, optional - 1/3 c

How to make coconut poppy seed cake:

Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter. Pour into a greased 9 x 13 baking pan. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over the cake. Spread with whipped topping. Sprinkle with coconut if desired. Yield: 20 to 24 servings.

Note: Use different cake mixes and pudding flavors for variety.

Recipe categories: Desserts, Cakes, Cake fillings and frostings.