Easy Coconut Cream Cake

Name: Easy Coconut Cream Cake
Ingredients: 1 (18 1/4 ounce) package white cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1/4 cup poppy seed; 1/4 teaspoon coconut extract; 3 1/2 cups cold milk; 2 (3 1/2 ounce) packages instant coconut cream pudding mix; 1 (8 ounce) carton frozen whipped topping, thawed; 1/3 cup flaked coconut, toasted

10 ingredients

8 steps

Ingredients

1 (18 1/4 ounce) package white cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/4 cup poppy seed
1/4 teaspoon coconut extract
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant coconut cream pudding mix
1 (8 ounce) carton frozen whipped topping, thawed
1/3 cup flaked coconut, toasted

Directions

1

Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
2

Pour into a greased 9X13 pan.
3

Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
4

Cool completely.
5

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
6

Spread over the cake.
7

Spread with whipped topping.
8

Sprinkle with coconut.