Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Thursday, April 30, 2020

COCONUT POPPY SEED CAKE

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 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.
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