STREAMING NOW: Jamie's Super Food

Easy Coconut Cream Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This cake is moist and delicious with a topping that tastes like coconut cream pie.”
READY IN:
35mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 14 cup poppy seed
  • 14 teaspoon coconut extract
  • 3 12 cups cold milk
  • 2 (3 1/2 ounce) packages instant coconut cream pudding mix
  • 1 (8 ounce) carton frozen whipped topping, thawed
  • 13 cup flaked coconut, toasted

Directions

  1. Prepare cake according to package directions, adding poppy seeds and coconut extract to batter.
  2. Pour into a greased 9X13 pan.
  3. Bake at 350F for 20-25 minutes or until a toothpick inserted near center comes out clean.
  4. Cool completely.
  5. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
  6. Spread over the cake.
  7. Spread with whipped topping.
  8. Sprinkle with coconut.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: