This recipe is a simple one that's great for potlucks, family gatherings, or any time you need an easy dessert!
I got it from my friend Shelly years ago, and I'm sure she won't care if I pass it on (right Shel?)...hehe!
Because recipes are meant to be shared!
I've never been a huge fan of "top secret" recipes.
Now that's no fun, is it?
This recipe is great because I love coconut. It also has poppy seeds in it which give it a nice little "pop" when you bite into it.
Disclaimer: If you have to take a drug test in the near future for a physical or a potential job, you may not want to eat this cake, LOL! It's FILLED with poppy seeds! Ha!
Ok...here we go...
Coconut Poppy Seed Cake
1 pkg. (18-1/4 oz) white cake mix
1/4 cup poppy seeds
1/4 tsp. coconut extract
3 1/2 cupcs cold milk
2 pkgs. (3.4 oz. each) instant coconut cream pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
1/3 cup flaked coconut, toasted
Prepare cake according to package directions, adding poppy seeds and coconut extract to batter. Pour into a greased 9x13 pan. Bake at 350 for 20-25 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. Yield 20-24 servings.
I hope you enjoy this recipe!
This is a great addition to your Easter dinner, a springtime brunch or any potluck!
Hope you like it!