Coconut Poppy Seed Cake

Ingredients

• 1 package white cake mix (regular size)
• 1/2 cup flaked coconut
• 1/4 cup poppy seeds
• 3-1/2 cups cold 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 flaked 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° for 20-25
• minutes or until a toothpick inserted near the center comes out
• clean. 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. Yield: 20-24 servings.