Yesterday in my Chat I shared about the Coconut Cake I had made. I thought I would just share the recipe here today. It would be easy to change to a gluten free recipe and to make the vanilla pudding from scratch. It was easy and tasted wonderful.
I got the recipe from Taste of Home.
Prepare cake according to package directions, adding coconut and poppy seeds to batter.
Pour into a greased 13-in. x 9-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.