Easy Coconut Cream Cake - cooking recipe

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

Preparation

Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
Pour into a greased 9X13 pan.
Bake at 350F for 20-25 minutes or until a toothpick inserted near 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.