Coconut Poppy Seed Cake

• 1 (18 ounce) package white cake mix
• 3 eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1/4 cup poppy seed
• 1/4 teaspoon coconut extract (optional)
• 3 1/2 cups cold milk
• 2 (3 1/2 ounce) packages instant coconut cream pudding mix
• 1 -8 ounce Cool Whip
• 1/3 cup flaked coconut, toasted (optional)

1. Prepare cake according to package directions, adding poppy seeds and coconut extract if desired to batter.
2. Pour into a greased 9x13 inch baking pan.
3. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the 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 CoolWhip.
8. Sprinkle with coconut if desired.

white cake, eggs, water, vegetable oil, poppy seed, coconut, cold milk, instant coconut cream pudding, flaked coconut

Taken from www.food.com/recipe/coconut-poppy-seed-cake-288860 (may not work)