Easy Coconut Cream Cake
"This cake is moist and delicious with a topping that tastes like coconut cream pie."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 517.37 g package white cake mix
- 3 eggs (or as called for by your cake mix)
- 78.78 ml oil (or as called for by your cake mix)
- 315.37 ml water (or as called for by your cake mix)
- 59.14 ml poppy seed
- 1.23 ml coconut extract
- 828.06 ml cold milk
- 2 (198.44 g) package instant coconut cream pudding mix
- 226.79 g carton frozen whipped topping, thawed
- 78.78 ml flaked coconut, toasted
directions
- 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.
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Reviews
-
The cake tasted pretty good, but it did not taste like coconut. I made it for a friend of mine who loves coconut cake and was disappointed at the outcome.
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
