Easy Coconut Cream Cake

This cake is moist and delicious with a topping that tastes like coconut cream pie.

• Ready In: 35 mins
• Serves: 12-16

Ingredients

• 1 (18 1/4ounce) 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 1/2ounce) packages instant coconut cream pudding mix
• 1 (8 ounce) carton  frozen whipped topping, thawed
• 1⁄3 cup flaked coconut, toasted

Directions

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