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Easy Coconut Cream Cake

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“This cake is moist and delicious with a topping that tastes like coconut cream pie.”

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


  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.

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