I’m known for my coconut cake and it is definitely one of my most-requested desserts. You can change it up by using different cake mixes and pudding flavors.
—GAIL CAYCE WAUTOMA, WI
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 20-24 SERVINGS
1package white cake mix (regular size)
1/2cup flaked coconut
1/4cup poppy seeds
3 1/2 cups cold milk
1teaspoon coconut extract
2packages (3.4 ounces each) instant vanilla pudding mix
1carton (8 ounces) frozen whipped topping, thawed
1/3cup flaked coconut, toasted, optional
1. Prepare the cake according to package directions, adding the coconut and poppy seeds to batter. Pour into a greased 13x9-in. baking pan.
2. 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 the whipped topping. Sprinkle with toasted coconut if desired.