Coconut-Poppy Seed Cake

Ingredient

1 regular-sized white cake mix 1/2 cup sweetened shredded coconut 1/4 cup poppy seeds

3-1/2 cups chilled whole milk 1-tsp coconut extract 2 3.4-ounce packages vanilla pudding mix instant

1 8-ounce carton thawed frozen whipped topping 1/3 cup toasted sweetened shredded coconut, optional

Following package instructions, add coconut and poppy seeds to cake batter.

Grease a 13x9-inch baking pan. Bake 20–25 minutes at 350° until a toothpick inserted in the center comes out clean. 

 Cool fully. Whisk milk, extract, and pudding mixes for 2 minutes in a large bowl. 

Hold for 2 minutes to soft-set. Cover the cake. Cover with whipped cream. Add toasted coconut if desired.

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