Recipe #4: Coconut Poppy Seed Cake

I got this recipe from my mom. This is one of my favorites. This weekend, it is getting used for my step-dad's birthday cake.

Ingredients:
1 package (18 1/4 ounces) white cake mix
1/4 cup poppy seeds*
3 1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix**
1 carton (8 ounces) frozen whipped topping, thawed

*When making this, we've never put the full 1/4 cup poppy seeds in. We pour in enough to spread through the cake mix.

**If you or someone in your family does not like coconut, you could probably substitute the coconut pudding for vanilla or banana.

Prepare the cake according to package directions, adding poppy seeds to batter. Pour into greased 9x13 inch pan. Bake at 350 degrees for 20-25 minutes or until inserted toothpick comes out clean. Cool completely.

In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Spread over cake.

Spread with whipped topping.

20-24 Servings