Recipe...Coconut Poppy Seed Cake

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!