Easy Coconut Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package white cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 14
  • 14
    teaspoon coconut extract
  • 3 12
    cups cold milk
  • 2
    (3 1/2 ounce) packages instant coconut cream pudding mix
  • 1
    (8 ounce) carton frozen whipped topping, thawed
  • 13
    cup flaked coconut, toasted
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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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