Coconut Poppy Seed Cake

• 1 package white cake mix (regular size)
• 1/2 cup sweetened shredded coconut
• 1/4 cup poppy seeds
• 3-1/2 cups cold whole milk
• 1 teaspoon coconut extract
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/3 cup sweetened shredded coconut, toasted, optional

1. Prepare cake according to package directions, adding coconut and poppy seeds to batter.
2. Pour into a greased
3. . Bake at 350u0b0 until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely.
4. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired.

white cake, coconut, poppy seeds, milk, coconut, frozen whipped topping, coconut

Taken from www.tasteofhome.com/recipes/coconut-poppy-seed-cake/ (may not work)