Coconut Poppy Seed Cake - cooking recipe

Ingredients

1 (18 ounce) package white cake mix
3 eggs
1 1/4 cups water
1/3 cup vegetable oil
1/4 cup poppy seed
1/4 teaspoon coconut extract (optional)
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant coconut cream pudding mix
1 -8 ounce Cool Whip
1/3 cup 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 9x13 inch baking pan.
Bake at 350 degrees for 20-25 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 CoolWhip.
Sprinkle with coconut if desired.