Coconut Poppy Seed Cake - cooking recipe

Ingredients

1 pkg. (18 1/4 oz.) white cake mix
1/4 c. poppy seeds
1/4 tsp. coconut extract, optional
3 c. cold milk
2 packages (3.4 oz. each) instant coconut cream pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
1/3 c. flaked coconut, toasted, optional

Preparation

Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter.
Pour into a greased 9 x 13 baking pan.
Bake at 350\u00b0 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
Cool completely.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Spread over the cake.
Spread with whipped topping.
Sprinkle with coconut if desired.
Yield:
20 to 24 servings.