Easy Coconut Cream Cake

• 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

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.

white cake, eggs, oil, water, poppy seed, coconut, cold milk, instant coconut cream pudding, frozen whipped topping, flaked coconut

Taken from www.food.com/recipe/easy-coconut-cream-cake-80283 (may not work)