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Home Dishes & Beverages Cakes Coconut Cakes

Coconut Poppy Seed Cake

Name: Coconut Poppy Seed Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 servings.
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

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

24 servings

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

Coconut Poppy Seed Cake Recipe photo by Taste of Home

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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

Directions

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

1 piece: 211 calories, 9g fat (4g saturated fat), 27mg cholesterol, 231mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 3g protein.

Coconut Poppy Seed Cake

Ingredients

Directions

Nutrition Facts

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