Coconut Poppy Seed Cake
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
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
Reviews
Made this and took to a church luncheon. It got a lot of thumbs up! I will be making it again.
easy and handy, the taste was a little too synthetic from all the mixes - too much salt, too much sugar for my taste. won't be making again.
Very good
I would give this cake a good but not excellent rating. I've tasted better and more moist cakes than this. It was not memorable enough for me to repeat again.
Husband likes this cake a lot!! Delish :)
Try using Instant Coconut pudding in place of the vanilla.....makes it even more of a coconut flavor...
I have been making this cake for years for my catering job, and it was delicious....unfortunately, I did stop making it because of the poppy seeds. I cater for a lot of people and quite a few of them get drug tested for their jobs - they just don't do poppy seeds - great summer dessert though
Possibly my favorite cake...
I made this when I had guests for dinner. Absolutely fabulous!
This is my GO TO dessert recipe! I love it. It's so light, it's wonderful for summer.