 | | Directions |
- Preheat oven to 350° F. Grease 9 x 13 cake pan as instructed on the cake mix package.
- Mix the cake according to the package directions; then add the coconut and poppy seeds to the prepared cake batter.
- Bake at 350° for 20 minutes or until a toothpick poked close to the middle comes out clean. Remove from the oven and cool completely.
- Once the cake has cooled, whisk the milk, pudding mix, and coconut extract together for 2 minutes. Allow the pudding mixture to set for a couple of minutes or until soft-set.
- Spread pudding mixture evenly over the cooled cake. Spread the whipped topping over the pudding layer and then sprinkle with the toasted coconut. Keep refrigerated.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Container: 9 x 13 cake pan
Servings: 15
|  | | Ingredients | | - | | 1 white cake mix |
| - | | 1/2 cup coconut |
| - | | 1/4 cup poppy seeds |
| - | | 3 1/2 cups milk |
| - | | 2 packages French vanilla pudding mix - small pkgs. |
| - | | 1 teaspoon coconut extract |
| - | | 8 ounces Cool Whip |
| - | | 1/3 cup coconut - toasted |
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