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Coconut Poppy Seed Cake Recipe

Coconut Poppy Seed Cake Recipe

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Ingredients:

Serving

1 package white cake mix (regular size)
1/2 cup flaked coconut
1/4 cup poppy seeds
3-1/2 cups cold milk
1 tsp coconut extract
2 packages (3.4 oz each) instant vanilla pudding mix
1 carton (8 oz) 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 13x9-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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	165.6 Kcal (693 kJ)
Calories from fat	40.49 Kcal
		% Daily Value*
Total Fat	4.5g	7%
Cholesterol	0.86mg	0%
Sodium	242.71mg	10%
Potassium	123.98mg	3%
Total Carbs	29g	10%
Sugars	15.84g	63%
Dietary Fiber	0.71g	3%
Protein	2.9g	6%
Vitamin C	0.1mg	0%
Iron	0.9mg	5%
Calcium	136.6mg	14%

Amount Per 100 g
Calories	207.65 Kcal (869 kJ)
Calories from fat	50.77 Kcal
		% Daily Value*
Total Fat	5.64g	7%
Cholesterol	1.08mg	0%
Sodium	304.35mg	10%
Potassium	155.46mg	3%
Total Carbs	36.37g	10%
Sugars	19.86g	63%
Dietary Fiber	0.89g	3%
Protein	3.64g	6%
Vitamin C	0.1mg	0%
Iron	1.1mg	5%
Calcium	171.3mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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