Poppy Seed Coconut Cake Recipe

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Poppy seeds give this cake a touch of crunch to go with the yummy light and creamy coconut frosting. A perfect cake for any coconut lover.
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Update Servings
  • 1 white cake mix
  • 1/2 cup coconut
  • 1/4 cup poppy seeds
  • 3 1/2 cups milk
  • 2 packages French vanilla pudding mix - small pkgs.
  • 1 teaspoon coconut extract
  • 8 ounces Cool Whip
  • 1/3 cup coconut - toasted
Container:9 x 13 cake pan
30 mins
20 mins
  • Preheat oven to 350° F. Grease 9 x 13 cake pan as instructed on the cake mix package.
  • Mix the cake according to the package directions; then add the coconut and poppy seeds to the prepared cake batter.
  • Bake at 350° for 20 minutes or until a toothpick poked close to the middle comes out clean. Remove from the oven and cool completely.
  • Once the cake has cooled, whisk the milk, pudding mix, and coconut extract together for 2 minutes. Allow the pudding mixture to set for a couple of minutes or until soft-set.
  • Spread pudding mixture evenly over the cooled cake. Spread the whipped topping over the pudding layer and then sprinkle with the toasted coconut. Keep refrigerated.
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    Poppy Seed Coconut Cake Recipe Reviews

    poppy seed coconut cake

    Average of 5.00 out of 5 stars
    Rating of 5 out of 5.0 stars
    Ratings (1)
    Comments (0)
    GabriELLA User
    Rating of 5 out of 5.0 stars
    Reviewed By
    "This is the perfect cake for anyone that likes coconut. Moist cake with scrumptious topping. I love coconut so I thought it was excellent."
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