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:
-
12-16
ingredients
- 1 (18 1/4 ounce) 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 1/2 ounce) packages instant coconut cream pudding mix
- 1 (8 ounce) carton frozen whipped topping, thawed
- 1⁄3 cup 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.
Questions & Replies
Got a question?
Share it with the community!
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>
