Ingredients
1 package white cake mix (regular size)1/2 cup sweetened shredded coconut1/4 cup poppy seeds3-1/2 cups cold whole milk1 teaspoon coconut extract2 packages (3.4 ounces each) instant vanilla pudding mix1 carton (8 ounces) frozen whipped topping, thawed1/3 cup sweetened shredded coconut, toasted, optional
Preparation
Prepare cake according to package directions, adding coconut and poppy seeds to batter.
Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely.
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.
