Coconut Poppy Seed Cake Recipe

Name: Coconut Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter.
2
Pour into a greased 9x13 inch baking pan.
3
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
4
Cool completely.
5
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
6
Spread over the cake.
7
Spread with CoolWhip.
8
Sprinkle with coconut if desired.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 ounce) package white cake mix, 3 eggs, 1 1/4 cups water, 1/3 cup vegetable oil, and more.

Yes, Coconut Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Poppy Seed Cake

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