Recipe for the Coconut Cake

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.

Coconut Poppy Seed Cake Recipe

 

• Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 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 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.

Coconut Poppy Seed Cake Recipe

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