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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This moist coconut cake is definitely one of my most-requested desserts, reports Gail Cayce of Wautoma, Wisconsin. Use different cake mixes and pudding flavors for variety. Ingredients:
1 package white cake mix (regular size) |
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:
1. Prepare cake according to package directions, adding coconut and poppy seeds to batter.
2. 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.
3. 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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